Roast the vegetables during the day then combine with them pasta later for a lovely, solar-cooked dinner.
Sun Roasted Eggplant, Tomato, and Garlic Pasta Sauce
1 eggplant, halved lengthwise and cut into 1/2-inch slices
1 pound cherry tomatoes, halved
1 head garlic, cut in half crosswise
6 tablespoons olive oil, divided
1 pound farfalle, rigatoni, or other pasta
1/2 cups fresh basil, chopped
1/2 cup freshly grated Romano cheese
Set Sun Oven out to preheat. Line 3 baking racks or rimmed baking sheets with parchment paper.
Arrange the eggplant slices in a single layer on two of the racks. Brush both sides with 2 tablespoons of the olive oil. Season with salt. Arrange the tomatoes and garlic on the remaining rack. Drizzle 2 tablespoons of the oil over the tomatoes and garlic; season with salt. Stack the racks in the Sun Oven and cook until the vegetables are soft and beginning to brown, 1 1/2 to 2 hours, top racks will cook faster. Remove vegetables from the Sun Oven and cut the eggplant into pieces. When the garlic is cool enough to handle, squeeze the pulp into a serving bowl. Add the remaining 2 tablespoons olive oil, mashing to combine. Stir in the basil and cheese. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the garlic mixture and toss with the eggplant and tomatoes. Add reserved cooking water as needed.
Makes 4 servings.