Baked Eggplant, Zucchini and Tomato Pasta

zuegg1

Recently, I’ve been making my own pasta sauces. Somehow, the store-bought stuff isn’t flavorful or chunky enough, and I just want a good load of veggies in a meal. This is what I came up with, and it was simply delicious, and other than chopping, there really wasn’t quite that much to do.

Ingredients

  • 2 zucchinis, cubed
  • 2 heirloom tomatoes, cubed
  • 1 eggplant, remove skin and cube
  • salt and pepper to taste
  • 1/4 teaspoon fennel seeds
  • 1 lb box angel hair pasta, cooked to instructions on box

zuegg2

In an 9×13″ baking dish, add the eggplant and zucchinis on the bottom, then add the heirloom tomatoes on top.

Sprinkle with salt, pepper and fennel seeds, then bake in the oven at 350F for 55 minutes.

If you don’t like chunky sauces, transfer everything into a blender or food processor and blend until your desired consistency.

Serve over cooked pasta and enjoy!

zuegg3

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s