Servings: 4 | Preparation time: 20 minutes | Cooking time: 1 hour 45 minutes
Ingredients
For the sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 small cloves garlic, finely chopped
- 2 x 400g/14oz cans chopped tomatoes
- 1 tbsp sun-dried tomato paste
- 1 bay leaf
- 1 tsp Cool Runnings thyme leaf
- 1 tsp dried basil
- 1 tsp Cool Runnings oregano
- 1 tsp Cool Runnings parsley flakes
- ½ tsp salt, or to taste
- ½ tsp British Class demerara style brown sugar
- Freshly ground black pepper
For the vegetables:
- 1 Eggplant
- 2 Zucchini
- 2 red peppers, de-seeded
- 2 garlic gloves, peeled
- 2-3 tbsp olive oil
To serve:
- Parmesan cheese (optional)
Directions
Make the Sauce:
- Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add the chopped tomatoes, sun-dried tomato paste, bay leaf, herbs, salt, sugar, and pepper. Stir well, bring to a boil, then reduce heat and simmer uncovered for about 1 hour, stirring occasionally.
Roast the Vegetables:
- Preheat the oven to 355°F (180°C)
- Spread the chopped eggplant, zucchini, red peppers, and whole garlic cloves on a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast for 45 minutes, stirring occasionally, until the vegetables are golden and tender. Add the tomatoes to the pan during the final 20 minutes of roasting.
Cook the Pasta:
- While the vegetables are roasting, cook the pasta according to the package instructions. Drain and toss with the tomato sauce.
Assemble and Serve:
- Divide the pasta and sauce evenly among 4 plates. Top each with a generous portion of roasted vegetables.
- Garnish with grated parmesan if desired and serve with crusty bread or bruschetta on the side