Ok.  So this recipe turned out nothing like I had originally envisioned it.  That's weird and kinda funny.  I thought about making a roasted veg thing with lots of eggplant and peppers.  Sounds good, right?  This kind of vaguely tomato sauce with mushy roasted veg and spices.  Still sounds good to me... I'll probably keep on trying.
Here's the problem though.  Something else occurred I have no idea how I got here...

Everything was going well.  I was dicing up the eggplant and getting the peppers ready.  I had these little sweet orange peppers  - they were orange and so cute.


But then I remember thinking that there probably weren't enough and maybe I should add some more veggies to round things out.  Then I was rummaging through the fridge and then... well... there were mushrooms and onions and zucchini and then I had some tomato to roast (the last of the stuff from the garden!)

... then this happened.


 Like I said, I don't really know for sure.  Sometimes I have these experiences.  You arrive somewhere and you're not sure quite how you got there - the details are a little foggy, ya know?

Don't worry I'm ok.  It turned out well as it goes.  It's just a strange thing to look at something that you just prepared and realize that you're not sure how it got there.  I still want to make another sauce with roasted eggplant and sundried tomato.


Roasted Veg Pasta Sauce
serves about 6

1 medium eggplant cut into 1 inch stripes (or cubes)
2 - 3 red or orange peppers cut into largish chunks
1 small zucchini, cut into strips
2 cups button mushrooms, halved
1 medium onion cut into large chunks
3 - 4 medium tomato, cut into quarters
olive oil to coat
salt
1 bunch (about 4 cups) spinach, washed and cut into small pieces
300 gr. goat cheese, in large chunks
1/2 cup parmesan cheese
2 - 3 tbsp basil, parsley, oregano (more if using fresh)
2 tbsp sugar
dash of cream of milk as needed

Preheat oven to 350 degrees F.
Coat all the veggies (save the spinach - don't roast that) with olive oil.  Place the veggies (except the spinach) onto baking sheets making sure not to pile them, spread them out to they are one layer deep.  Sprinkle with salt and roast for about 35 min.  The veggies should be soft and a little browned.  Once the veggies have cooled enough to touch them, cut them up into smaller pieces.
In a large Dutch oven saute the veggies together with the spinach.  Let the spinach get wilted.  Add in the goat cheese and let it melt into the veggies.  Add in the herbs and sugar.  Add the parmesan and a little cream or milk to thin out the sauce as needed.  Check the tastes (add a little something peppery if you'd like ;-)
Mix with cooked pasta and serve with a little more parmesan on the side.