¼teaspoonfreshly cracked black pepperor more to taste
1 to ½cuppasta water or vegetable brothif needed
½cupfresh basil chiffonadethinly sliced
Instructions
Preheat oven to 375ºF. Arrange oven racks to accommodate 2 baking sheets. Place eggplant, 4 garlic cloves, and one of the chopped onions on a rimmed baking sheet, and drizzle with about 2 tablespoons olive oil. Toss to coat, and add more oil if necessary. Spread out vegetables into a single layer.
Place sliced tomatoes and remaining garlic and onion on another baking sheet. Sprinkle with ½ teaspoon salt and the pepper. Drizzle 2 tablespoons olive oil over the tomatoes, and spread to coat.
Place both baking sheets in the oven. Toss mixture halfway through roasting. Cook until vegetables are tender and golden brown, about 30-35 minutes total.
Let vegetables cool a few minutes. Then place roasted vegetables and ½ teaspoon salt in blender, and purée until chunky. If sauce is too thick, use pasta water (or broth) to thin it out. Add basil. Check for salt and pepper, and add more to taste if needed.
Serve the sauce warm over pasta, fish, chicken or farro.