This was an amazing meal. I hadn’t cooked eggplant or zucchini for a long time but they both turned out so good. The eggplant was perfectly tender with a nice balance of sweetness from the caramelized onions. The key to roasting eggplant is to cook it for a LONG time – like an hour – until it starts falling apart. That, and salting it before cooking to sweat out the moisture.
The pasta was fantastic as well. The key, of course, was good olive oil and enough salt! I also made sure to press out the water from the shredded zucchini with paper towels for briefly (1min) sautéing in olive oil.