Roasted Eggplant and Zucchini Pasta

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

1 medium eggplant chopped

1 medium zucchini chopped

2 ½ tablespoons olive oil divided

1 teaspoon salt divided

Pepper to taste

½ medium onion diced

2 cloves of garlic finely chopped

4 Roma or plum tomatoes cored and chopped

1 ½ cups (350 ml) passata

14 oz (400 grams) dry pasta

Your choice of fresh herb for garnish

Note: Ingredients may have been altered from the original.

Directions at thestingyvegan.com

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