Roasted Zucchini Eggplant Puttanesca Pasta recipes

Ingredients

• 1 pound Eggplant, Cut Into 1/2-inch Slices
• 1/2 pound Zucchini, Cut Into 1/2-inch Slices
• 1/4 teaspoon Salt
• 4 teaspoons Olive Oil, Divided
• 8 ounces, weight Penne Pasta
• 1/2 Yellow Onion, Chopped
• 2 cloves Garlic, Minced
• 2 Anchovies, Minced
• 1/2 teaspoon Ground Oregano
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1/4 cup Pitted And Sliced Kalamata Olives
• 2 Tablespoons Capers
• 1/2 teaspoon Crushed Red Pepper
• 1/4 cup Minced Flat-leaf Parsley
• salt
• pepper

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