1 large onion, cut into 1/2-inch wedges
1 pepperoncini pepper, sliced, seeds & stem discarded
3 cups cherry or grape tomatoes
6 anchovy fillets
4 cloves garlic, chopped
1/4 cup olive oil
1 lb cooked short pasta
*Cut the skin off in alternating rows, to help keep the eggplant from turning into mush. Example:
Preheat oven to 450 . In a bowl, toss together the olive oil, salt, garlic pepper,anchovies, pepperoncini, cherry tomatoes and eggplant. Place on a baking sheet and roast for about 30 minutes or until tender. Stir the roasted vegetables in their juices into the hot, cooked pasta. Ladle into bowls and sprinkle with feta. Serve immediately.
We’ve had quite a cherry tomato and eggplant harvest this summer. I was running out of ideas of what to do with them when we got a sudden chilly, rainy spell hit and I got the idea to do a roasted vegetable sauce. I was particularly overwhelmed that night so I gave my husband the recipe and he made it. It came out perfectly and required virtually no hands on time beyond chopping the veggies.