Grilled Vegetable Pasta Sauce

• 4 large tomatoes, halved
• 1 large eggplant, sliced
• 2 red bell peppers, halved, stemmed, and seeded
• 2 sweet onions, halved
• Olive oil
• 2 garlic cloves, peeled and minced
• 2 cups chopped fresh tomatoes (any type you like)
• 6 large basil leaves, torn
• 1/4 cup chopped fresh flat-leaf parsley
• Pasta, any type you like
• Parmigiano Reggiano, to pass, for grating, or a vegan equivalent
• Salt and pepper, to taste
• Crushed red pepper, to taste

1. Brush the tomatoes, eggplant slices, peppers, and onion halves lightly with oil. Grill until cooked and nicely browned (the timing will vary, depending on vegetables, thickness of cut, how hot the fire is). I like to grill one type of vegetable at a time-it's easier. When grilled, let cool. Chop coarsely.
2. Saute the garlic cloves in 2 tablespoons olive oil for a few minutes (do not let brown). Add fresh tomatoes, grilled vegetables, herbs, and salt and pepper to taste. Simmer till consistency is right-thick enough to coat pasta nicely-30 to 45 minutes or so. If you don't like a chunky sauce, puree with an immersion blender.
3. Serve sauce with pasta, and cheese, if you like.

tomatoes, eggplant, red bell peppers, sweet onions, olive oil, garlic, tomatoes, basil, parsley, pasta, equivalent, salt, red pepper

Taken from food52.com/recipes/21885-grilled-vegetable-pasta-sauce (may not work)