Ingredients
Scale
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1 eggplant, cubed
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2 cloves garlic
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1 large tomato, cut into 6 wedges
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1 red bell pepper, chopped
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1 cup carrots, chopped
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2 tablespoons olive oil
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1/2 cup tomato sauce
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1 pound pasta (tortellini, ziti, or penne work well)
Instructions
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Preheat oven to 400°F.
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Place the eggplant, garlic, tomato, bell pepper, and carrots on a large baking dish or sheet pan. Drizzle with olive oil and toss until evenly coated.
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Roast for 45 minutes, or until vegetables are tender. Let cool for 10 minutes.
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Meanwhile, cook pasta according to package directions.
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Transfer roasted vegetables to a food processor or blender. Add tomato sauce and puree until smooth.
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Toss with cooked pasta and serve warm.
