Baked Eggplant, Zucchini and Tomato Pasta


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.


  • 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


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!



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