Submitted by CSA member Kathy, whom picks up at our Newport Kentucky drop site.
Cut an onion in cubes and place in large baking dish. Add the tomatoes cut in half. Add half cup olive oil. Sprinkle with ground garlic or garlic cloves. Sprinkle with salt and ground pepper. Add a pinch or more of crushed red pepper. 1 tsp sugar.Add about quarter cup balsamic vinegar. Could add wine or a different type of vinegar. Mix well to coat. I cut eggplant into about 1″ cubes at this point and throw them into baking dish as I cut, so they don’t brown.
Preheat the oven to 350 degrees and roast for about an hour until veggies are browned and caramelized.
Add dried or fresh basil.
I used spaghetti but a different pasta might work. I added 1 cup pasta water and drained pasta to the roasted veggies. Be sure to add Parma or similar cheese to cut the acidity and enhance the flavor. If I ate meat I would add meatballs or sausage. Serves 4.
We had it left over tonight. I put a fried egg on top of the cheese. Added a really nice flavor.
