Can’t decide what to make for dinner? This pasta sauce is sure to be a hit! It’s easy, and best of all it’s bursting with the freshness of a trip to the farmers market!


1 medium eggplant, cut lengthwise into eighths
1 large red pepper, halved
1 large jalapeno pepper, halved and deseeded
1 medium zucchini, quartered lengthwise
1 tablespoon organic extra virgin olive oil
1 medium cooking onion, chopped
4 large cloves garlic, minced
6 medium roma tomatoes, diced
A generous splash of red wine
2 teaspoons unrefined sea salt (or to taste)
1/2 teaspoon pepper
1 tablespoon Italian seasoning
Crushed chillies to taste
1/4 cup sundried tomatoes packed in olive oil
1 bunch spinach, chopped
A handful of fresh basil, chopped
1/2 cup feta cheese, crumbled (leave out to make it vegan)


Preheat oven to 400 F. Put vegetables cut side down on a baking stone (or whatever you normally use for roasting!). Roast for about 1/2 an hour. Remove and let cool slightly so they can all be chopped. While they are cooling, heat oil in a large skillet (preferably one with a lid) over medium heat. Add onions and cook until softened. Add garlic and cook one more minute. Stir in tomatoes and cook about 6 minutes with lid on. Stir in spices and add red wine and sundried tomatoes. Stir in chopped roasted vegetables. Replace lid and cook about 5 min. Stir in spinach and basil, replace lid and cook just until wilted. Stir in feta and cook without the lid to desired consistency. Serve over your favourite whole grain pasta or vegetable noodles and enjoy with a sprinkling of parmesan cheese if desired!


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