Pasta with Roasted Provencal Vegetable Sauce

Ingredients

• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• ¼ cup fresh basil
• 1 16- to 18-ounce eggplant
• 1 large onion
• 1 28-ounce can seasoned crushed tomatoes with Italian herbs
• ¼ cup fresh parsley
• + 4 more ingredients
• • 2 garlic cloves
  • 2 medium zucchini
  • 2 tablespoons olive oil
  • 12 ounces penne pasta

Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all veget...

View full recipe at Epicurious