We had one medium eggplant and one zucchini, so we tried this recipe: https://asimplepalate.com/blog/roasted-eggplant-pasta/ We cut the eggplant and zucchini into 1″ dice, then separately tossed in enough canola to coat, and placed on separate baking sheets (because zucchini leaks more liquid). We roasted at 450 for 20 mins, tossing midway (and we broiled the zucchini for 2 mins to further dry out). For the sauce, we sauteed 1 large onion and 1 fresh minced garlic clove (no garlic powder) in 2 tsp olive oil. We mixed 36 oz Rao’s marinara sauce plus 15 oz no-salt tomato sauce. We seasoned with freshly ground black pepper, crushed red pepper, and a dash of sugar. After folding in the roasted vegetables and heating the sauce, we added 3-4 Tbsp shredded mozzarella to the sauce. We served this over penne pasta. (July 2022)
Cooking Adventures 