Pasta with Mediterranean oven-baked vegetables

Ingredients for 4 servings:

• 1 m.-large eggplant(s)
• 3 bell pepper(s), red
• 500 g tomatoes
• 2 onions
• 5 garlic cloves
• 100 ml olive oil
• 100 ml balsamic vinegar
• salt and pepper
• 500 g spaghetti or other pasta
• Water (salt water)
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C. Wash the eggplant, peppers, and tomatoes. Cut the eggplant into fairly small cubes, halve, deseed, and quarter the peppers, halve the tomatoes and onions, and peel the garlic. Place all the vegetables in a deep baking tray, season with salt and pepper, and drizzle with the oil and vinegar. Bake in the preheated oven at 180°C for about 45-50 minutes. Once the vegetables have cooled slightly, puree them, season again to taste, and keep warm in a saucepan. Cook the pasta in salted water and toss with the roasted vegetables and Parmesan cheese. The roasted vegetables are great for making ahead, storing in screw-top jars or plastic containers, and freezing.