Roasted Eggplant and Red Pepper Pasta Sauce

This pasta sauce is so flavorful and packed full of good for you veggies!  I love roasting vegetables on cold days like this one.  We just may have our first snow of the season tonight! The recipe makes quite a bit of sauce, but you won't mind having leftovers!  So here is what you'll need!

1 medium size eggplant
1 red pepper
4-5 roma tomatoes
5-6 cloves garlic
1/2 small onion
1 jalepeno (optional)
2 cans diced tomatoes
1 cup water
seasonings

Red peppers, eggplant, tomatoes, garlic, 1/2 small onion, jalepeno

 Chop vegetables and bake at 400 degrees about 20-30 mintues

Watch the vegetables since the eggplant and tomatoes will be done sooner than the red peppers.  

(You may want to separate onto 2 pans.)

 

 Combine all roasted veggies except red peppers into a food processor and pulse until it's blended but still a bit chunky. 

 In a sauce pan add 1-2 cans of diced tomatoes.  (You will use 1 or 2 depending on how many vegetables you have roasted.)

 When red peppers are charred, put them in a bowl

 And cover with plastic wrap, let it sit for about 15 minutes. 

Then take skin and charred part off, chop the peppers

Combine pureed vegetables with tomatoes then chop and add the roasted red peppers.  Add 1/2 -1 cup water if sauce is too thick.  Simmer on low until sauce reduces, add salt, pepper, Italian seasoning, cayenne, and any other seasonings you'd like! Enjoy over pasta!