Pasta With Roast Vegetable Sauce

• eggplant↗1

  unpeeled, cut into 1-inch pieces

• large onion↗1

  cut into 1-inch pieces

• olive oil↗2 tablespoons
• zucchini2

  trimmed, cut into 1-inch pieces

• garlic cloves↗2

  minced

• Italian-style crushed tomatoes↗1

  (28 ounce) can

• penne pasta↗12 ounces
• chopped fresh parsley1⁄4 cup
• chopped fresh basil1⁄4 cup
• chopped fresh rosemary1 tablespoon
• chopped fresh thyme1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.

3. 3

   Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.

4. 4

   Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.

5. 5

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot.

6. 6

   Add roasted vegetable sauce and all herbs to pasta and toss to blend.

7. 7

   Gradually add enough reserved pasta cooking liquid to moisten as desired.

8. 8

   Season to taste with salt and pepper. Transfer pasta to bowl and serve.