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Pasta With Roast Vegetable Sauce

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dairy free low fat vegan vegetarian italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon chopped fresh thyme

2 tablespoons olive oil

1 (16-18 lb) eggplants , unpeeled, cut into 1-inch pieces

1 (28 ounce) can Italian-style crushed tomatoes

1 large onion , cut into 1-inch pieces

2 garlic cloves , minced

1/4 cup chopped fresh basil

12 ounces penne pasta

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh rosemary

2 medium zucchini , trimmed, cut into 1-inch pieces

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