Slow-Roasted Tomato & Eggplant Bucatini Pasta

Ingredients

• 10 roma tomatoes


• 1 large eggplant or 2 small


• 6 garlic cloves


• 1 red onion


• ¼ cup J. Olive Co. Garlic Olive Oil


• ¼ cup J. Olive Co. Neapolitan Herb Balsamic


• Generous sprinkle of sea salt


• Cracked pepper

• Bucatini pasta


• Sea salt


• Red pepper flakes

Directions

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or foil.


2. Cut tomatoes in half and eggplant into one inch cubes. Peel and crush whole garlic cloves. Chop onions into 1 inch chunks.


3. Add tomatoes skin side down to baking sheet. Then, add eggplant, garlic, and red onion. Drizzle with Garlic Olive Oil and Neapolitan Herb Balsamic. Sprinkle a generous amount of course sea salt and freshly cracked pepper. Shake ingredients in baking sheet until combined.


4. Place baking sheet in the pre-heated oven and cook for 35 to 40 minutes. Roast until tomatoes and eggplants are soft and caramelized, and juices have thickened.


5. Bring pot of salted water to a rolling boiling and cook fresh Bucatini for 2-3 minutes or until al dente. Follow cooking time instructions for pasta.


6. Drain pasta and place in a large serving bowl. Top the pasta with the roasted vegetables, making sure to get all the bits and juices for baking sheet.


7. Divide pasta evenly and finish with red pepper flakes. Optional finishing touches: parmesan and parsley. Enjoy!