Go Back
+ servings

Roasted Eggplant, Mushroom, and Zucchini Sauce


Roasted Veggies + Pasta

  • 1 lb eggplant, cut into 1" cubes
  • ½ lb zucchini, cut into 1" cubes
  • ¼ lb mushrooms, stems removed and cut into 1" cubes
  • ¼ cup olive oil + more for drizzling
  • salt


  • 12 oz pasta (any small shape will be great)

Tomato Sauce

  • ¼ cup extra virgin olive oil
  • pinch crushed red pepper flakes (more or less, depending on your tolerance for heat)
  • ½ tsp salt
  • 3 cloves garlic, chopped fine
  • 1 (28 oz) can crushed red tomatoes
  • zest of one lemon (optional)
  • 2 Tbsp brine-packed capers, drained

For Serving (Optional)

  • grated ricotta Salata or Parmesan cheese
  • fresh mint or basil leaves


Roast the Veggies

  • Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  • On the baking sheet, spread out eggplant cubes. Toss with 3 tablespoons oil and a strong pinch of salt. Roast twenty minutes
  • Add the chopped zucchini and mushrooms to the baking sheet, drizzle with a tablespoon or two of olive oil and a small pinch of salt. Give everything a quick mix with your spatula.
  • Roast 15-20 minutes more until the veggies are very soft and the eggplant is golden brown

Cook the Pasta

  • Meanwhile, cook pasta in well-salted boiling water until al dente. Drain.

Make the Pasta Sauce

  • In a saucepan, combine the olive oil, red pepper flakes, salt, and garlic. Stir while you heat the saucepan over medium-high heat. Saute 30-45 seconds or until everything is fragrant (be extra diligent because you don't want the garlic to burn)
  • Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.
  • Remove from heat and taste. If the sauce needs more salt to add it now. Stir in the lemon zest (if using)

Combine and Serve

  • Add the veggies and capers to the pan with tomato sauce and bring to a simmer. How long it simmers is really up to you. It could be ready now, or I let mine go for thirty minutes or more on a slow simmer, stirring occasionally
  • Serve over pasta with sprinkles of cheese and herbs