Difficulty: Easy - for beginners
1 medium eggplant
1 medium zucchini
6 cloves garlic
1 small-med yellow onion havled and sliced
2 cloves garlic, minced
1T fresh oregano, minced
2 large tomatoes peeled and chopped
1/4 cup or so of white wine
1 cup veg broth
Preheat oven to 450. Quarter the eggplant and zucchini and slice. Skin the garlic cloves. Toss the three in a large bowl coating with a generous amount of olive oil. Bake in the oven for 30-45 minutes. Should be crispy-ish.
Meanwhile, saute the sliced onion until soft then add the minced garlic and saute until lightly browned. Add minced oregano and saute for about a minute, until fragrant. Deglaze the pan with white wine. Add the chopped tomato and cook until soft. Add 1 cup veg broth and simmer. When roasted veggies are ready, add them to the pot and simmer on low for about 30 minutes. Add salt and pepper to taste.
Blend the ingredients in a blender or food processer. Use this as a sauce for fresh pasta. Strozzapreti would be ideal, but alson linguini or papparadelle, or even fresh trofie. It is also very tasty for a soup, but you might need to add some more veg broth...
Top with some goat cheese and fresh chopped basil...
Sounds good right?