The sauce is a combination of butter, Gratsi white wine, lemon juice and zest, and some pasta water, and a generous amount of torn mozzarella melted on top takes the whole dish to luscious new levels. Finish with some basil and a glass of Gratsi, and you have a perfect meal."

 Rita @SaturdayTable

Recipe:

Serves: 2-3, depending on how hungry you are 

Cook time: 40 minutes

• 1 medium eggplant, chopped 
• 1 medium zucchini or summer squash, chopped 
• 1 red bell pepper, chopped 
• 1/2 pint cherry tomatoes 
• 1 small or 1/2 large red onion, chopped 
• 1 tbsp aleppo pepper 
• 1/3 cup olive oil + 1 tbsp 
• 1/2 lb fusilli pasta 
• 1/2 cup white wine 
• 2 tbsp butter 
• Zest of 1 lemon
• 1.5 tbsp lemon juice 
• 1 ball fresh mozzarella cheese, torn into bite-sized chunks 
• Basil for garnish 
• Salt

1. Preheat oven to 415 degrees fahrenheit.
2. On a large baking sheet, toss veggies with 1/3 cup olive oil, Aleppo pepper, and season generously with salt. Make sure they are evenly coated, and spread into a single layer.
3. Bake for 30 minutes, tossing halfway through, until veggies are soft and starting to caramelize.
4. While the veggies are baking, cook pasta in boiling, heavily salted water until al dente, according to package directions. Reserve pasta water.
5. Heat remaining 1 tbsp of olive oil in a large saucepan, then add roasted veggies and cooked pasta. 
6. Toss, then add white wine, lemon zest, lemon juice, butter, and about 1/4 cup of pasta water.
7. Mix and cook over medium heat until a glossy sauce is coating the pasta and veggies. You may need to add a bit more pasta water.
8. Turn heat down to low and spread mozzarella chunks over the top.
9. Cover and cook just until cheese has melted, 1-2 minutes.
10. Serve immediately and garnish with fresh basil, enjoy!