I posted this recipe on the blog last year and it got rave reviews. David told me that when his wife made it, "It tasted like a party in his mouth". I'll never forget that!
If you've never tried eggplant before, this would be a great recipe to try it for the first time. Seasoned eggplant lovers are going to love this as well.
Roasted Eggplant Pasta Sauce
You will need all the vegetable in the picture below, which is:
1 lb. tomatoes
1 eggplant (1/2 lb-1 lb. depending on size of eggplant)
4 oz. onions (or one regular-sized onion)
1 or 2 peppers, whatever kind you want
2 garlic cloves
2 T. oil
handful of basil
1/4 tsp salt
1/8 tsp pepper
Preheat oven to 425.
Cut the tomatoes into 1" pieces. Peel and cut the eggplant into 1/2" pieces. Cut the peppers and onions into chunks.
Lay all the vegetables- including the whole garlic cloves- in a single layer in a pan (you many need two pans). Drizzle with oil and mix to evenly coat the vegetables.
Roast for about 30 minutes or until the vegetables are tender and brown around the edges.
Place the roasted tomatoes and garlic in a food processor or blender and blend until smooth. Add the eggplant, onions, peppers, and basil, salt and pepper and pulse until they are chopped and mixed into the sauce. Taste the sauce and adjust seasoning if needed. If the sauce is too thick, you can add a 1/4 cup of chicken broth.
Serve over pasta or quinoa, or use as a cracker dip!
Leave a comment if you make this!