Roasted Vegetable Pasta Sauce or Bread Dipping Sauce

• 10 plum tomatoes
• 1 medium eggplant (about 1 1/2 pounds)
• 1 medium vidalia onion
• 5 cloves garlic, peeled only dont mince or chop
• 1 medium red bell pepper (green or yellow are fine)
• 1 teaspoon fine sea salt
• 12 teaspoon crushed red pepper flakes
• 12 teaspoon black pepper
• 12 teaspoon sugar
• 1 cup olive oil (dark is better but light is fine)
• 13 cup chicken broth or 13 cup chicken stock
• good parmesan cheese, shaved not powdered

1. preheat oven to 400.
2. chop all vegetables into med sized pieces.
3. (except garlic).
4. brush veggies with 1/2c olive oil;cover evenly.
5. sprinkle with sea salt, black and red peppers.
6. roast in the oven on 400 for about 25 minutes.
7. because ovens vary keep checking to make sure nothing burns.
8. vegetables should be soft and dark brown in most spots.
9. remove from oven and place in large frying pan.
10. add chicken broth and remaining olive oil and sugar.
11. simmer on low for about 15-20 minutes.
12. while simmering; use spatula or wooden spoon to mash but not puree the vegetables-- leaving them chunky but very very soft and blended together.
13. while still very hot; sprinkle parm cheese and stir.
14. cheese will melt within the mixture.
15. toss with pasta or use for a great italian bread dip.

tomatoes, eggplant, vidalia onion, garlic, red bell pepper, salt, red pepper, black pepper, sugar, olive oil, chicken broth, parmesan cheese

Taken from www.food.com/recipe/roasted-vegetable-pasta-sauce-or-bread-dipping-sauce-113027 (may not work)