Roasted Eggplant Pasta with zucchini, Poblano & Onion

Recipe adapted from A Simple Palete for the Week 12, 2020 Summer CSA box with Gathering Together Farm

Photo & Recipe from A Simple Palete

Ingredients

• 1 large eggplant, cut into cubes

• 1 large zucchini, cut into cubes

• 1 poblano, roasted whole, then seeds removed & chopped

• 1 small yellow onion, chopped (or half of a large onion)

• 1-2 Tablespoons oil

• 1 teaspoon garlic powder

• 5 cups tomato sauce (click to see recipe, or use canned)

• 1 16 oz. box of pasta noodles (see notes)

• salt & black peppers

• fresh basil *optional

Directions

1. Preheat oven to 400F. Lay onions, eggplant, zucchini, & the whole poblano on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes – flip halfway through roasting time.

2. Cook pasta while eggplant is roasting.

3. When eggplant is finished heat sauce in a pan and add roasted eggplant and onions to sauce.

4. Then serve sauce over pasta with fresh basil & parmesan cheese.

5. Roast cherry tomatoes and serve on top if desired.