Mediterranean Vegetable Pasta Sauce (oamc)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large eggplant, washed
• 1 large onion
• 1 red pepper, washed
• 1 garlic clove, crushed
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 14 ounces pasta sauce, napoletana, store bought
• 3 tablespoons fresh flat-leaf parsley, chopped
• fresh ground black pepper
• 1 lb pasta

Recipe

• 1 preheat the oven to 400°f trim and discard the top and bottom of the eggplant and cut the remainder into small cubes.
• 2 peel the onion and chop finely. cut the red pepper in half, deseed and slice into small pieces.
• 3 place the prepared vegetables in a medium-sized roasting tin with the garlic. stir in the olive oil, paprika and 4 tbsp cold water. roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking.
• 4 when the vegetables are soft and golden, stir in the napoletana sauce and parsley, and season well. return to the oven for a further 10 minutes to heat through. meanwhile, cook the pasta according to the pack instructions. drain the pasta, then stir into the sauce. serve with a crisp green salad.