Roasted Veggie Sauce for Pasta

• 1 large red bell pepper, cut into chunks
• 1 medium eggplant, peeled and cut into chunks
• 1 medium onion, peeled and cut into chunks
• 1 cup baby carrots
• 2 tomatoes, cut into chunks
• 3 garlic cloves, peeled
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• salt and pepper

1. Preheat oven to 400F
2. Place all ingredients except olive oil and tomato paste on a rimmed cookie sheet.
3. Drizzle with olive oil and toss to coat.
4. Crack some fresh pepper and salt onto veggies.
5. Roast in oven fro 35-45 minutes or until tender but not mushy.
6. Combine 1/2 of the veggies with the tomato paste in a blender.
7. Blend on high, adding remaining veggies in increments, until it has formed a thick sauce.
8. Pour over hot pasta and serve!

red bell pepper, eggplant, onion, baby carrots, tomatoes, garlic, olive oil, tomato paste, salt

Taken from www.food.com/recipe/roasted-veggie-sauce-for-pasta-434867 (may not work)