Recipe Eggplant Zucchini Pasta

Spread out the cubed pieces of eggplant zucchini and tomatoes on a rimmed baking sheet lined with aluminum foil.

Recipe eggplant zucchini pasta. Cook the pasta in salted water according to the package directions. Stir in the zucchini and eggplant. Bring a large pot of water to a boil and cook the pasta according to the instrucitons on the box.

When the eggplant and zucchini are done roasting add them to the pasta sauce. Heat the remaining olive oil in a large skillet. Cook pasta following instructions on the box.

Cook eggplant in the boiling water until mostly tender about 8 minutes. Heat oven to 425 degrees. Add 2 tablespoons oil and zucchini to skillet and season.

Add the eggplant and zucchini to the tomato sauce and cook for another 15 minutes. Cook the pasta add a little sauce or better yet add chopped tomatoes when you add the zucchini mix together add fresh basil and cheese and you ll be in heaven. Big tip here don t try to cut corners using frozen vegetables here.

Plate the pasta and then top with the tomato sauce. Bring a saucepan of water to a boil. When the oil is very hot add the eggplant zucchini salt and pepper.

Bring to a boil then reduce heat to medium and simmer 11 12 minutes or until pasta is cooked al dente and most of the water is evaporated. Place pasta in a pot of salted boiling water. Roast turning everything a couple of times until eggplant and are very soft and deeply golden brown 30 35 minutes.