Roasted Zucchini & Eggplant Puttanesca Pasta
from pioneerwoman.com
Ingredients:
- 1 lb. Eggplant, cut into 1/2-inch slices
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1/2 lb. Zucchini, cut into 1/2-inch slices
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1/4 teaspoon salt
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4 teaspoons olive oil, divided
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8 ounces penne pasta
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1/2 yellow onion, chopped
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2 cloves of garlic, minced
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2 anchovies, minced
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1/2 teaspoon dried oregano
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1 28-ounce can crushed tomatoes
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1/4 cup kalamata olives, pitted & sliced
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2 TBSP capers
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1/2 teaspoon crushed red pepper flakes
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1/4 cup flat leaf parsley, minced
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Salt & pepper, to taste
Directions:
Roasted Vegetables:
- Arrange the zucchini and eggplant slices in a single layer on a piece of paper towel. Lightly salt the slices, and gently press another piece of paper towel on top and let rest for 20 minutes.
- Preheat the oven to 450ºF. Lightly coat two baking sheets with cooking spray.
- Remove paper towels from the eggplant and zucchini slices, and using 2 teaspoons of olive oil, lightly brush both sides of the slices and arrange them in a single layer on the baking sheets.
- Roast the vegetables until they are tender and start to brown, switching the position of the baking sheets halfway through (about 20 minutes).
- While the vegetables are roasting, cook the pasta according to the package directions.
- Chop the vegetables and set aside.
Sauce:
- For the sauce, heat remaining 2 teaspoons of olive oil in a large nonstick skillet over medium heat. Add onions and cook until onions are softened. Stir in garlic, anchovies and oregano, and cook for 1 minute.
- Add crushed tomatoes, olives, capers and crushed red pepper. Stir to combine, bring to a boil, then simmer for 10 minutes.
- Stir in the chopped eggplant and zucchini, cooked pasta and parsley.
- Season to taste with salt and pepper, if desired.
