- Special Pricing
Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
A dish such as this is reminiscent of the cuisine of Southern France, and a red wine from Provence, such as a Bandol or a Côtes de Provence, would make a good pairing.
- 1 eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
- 2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
- 1 large red onion, quartered and cut into 1/4-inch slices
- 4 tablespoons olive oil
- 3/4 pound plum tomatoes (about 6), quartered
- 1 1/4 teaspoons salt
- 3/4 pound ziti
- 2 tablespoons chopped fresh basil or parsley
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon fresh-ground black pepper
Heat the oven to 450 degrees F. In a large bowl, toss the eggplant, zucchini and red onion with 2 tablespoons of the oil. Spread in a single layer on one large or two smaller baking sheets, preferably nonstick. Roast, stirring occasionally, until well browned and tender, about 30 minutes.
Meanwhile, place the tomatoes cut-side up in a small baking dish and sprinkle with 1/4 teaspoon of the salt. Roast until soft, about 20 minutes. Transfer to a food processor or blender and puree.
In a large pot of boiling, salted water, cook the ziti until just done, about 12 minutes. Drain the pasta and toss with the tomato puree, the roasted vegetables, the basil, the remaining 2 tablespoons olive oil, vinegar, the remaining 1 teaspoon salt and the pepper.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
520 calories; 16g total fat; 0mg cholesterol; 750mg sodium; 83g carbohydrates; 8g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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