Every Helping
Sign in

Dinner recipe · from the recipe book

Roasted Eggplant and Zucchini Thyme Tomato Sauce

A chunky, smoky-sweet tomato sauce with oven-roasted eggplant and zucchini, deep thyme flavor and a soft, rustic texture that clings to pasta.

Roasted Eggplant and Zucchini Thyme Tomato Sauce

Ingredients

  • ½ medium300 gEggplantcut into 3/4-inch cubes
  • 1 medium200 gZucchinicut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into thin wedges
  • 4 cloves12 gGarlicpeeled, left whole
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried thyme
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1¾ tsp10 gBalsamic vinegar

Steps

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the eggplant, zucchini, red onion and garlic with two-thirds of the olive oil, half the dried thyme, half the salt and the black pepper.
  3. Spread the vegetables on a rimmed baking sheet and roast for 20 minutes, stirring once.
  4. Meanwhile, in a 9x13-inch baking dish, whisk the tomato paste with the remaining third of the olive oil until smooth, then stir in the canned diced tomatoes, the remaining half of the dried thyme and the remaining half of the salt.
  5. Scrape the roasted vegetables into the baking dish and stir. Return to the oven and bake 20 minutes more, until the sauce thickens and bubbles at the edges.
  6. Mash the soft garlic cloves into the sauce with a fork and stir in the balsamic vinegar. Lightly crush some of the eggplant for a thicker texture, leaving it chunky.
  7. Toss with hot cooked pasta, loosening with a splash of pasta water if needed.

Allergens: none of the nine major allergens in the ingredients as written.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book