INGREDIENTS
2
Carrots, medium
1 lb
Eggplant, skin on
3 cloves
Garlic
1/2
Red onion, large
2 1/2 tbsp
Thyme, fresh leaves
1 pint
Tomatoes, tiny
1
Zucchini, medium
3 tbsp
Balsamic vinegar
2 tbsp
Lemon juice
1 lb
Pasta
1/2 tsp
Red pepper flakes
1/4 tsp
Salt
1
Salt and black pepper