Roasted Eggplant Pasta Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I had a craving & couldn't find a recipe. So, I'm submitting one. The eggplant gives the sauce a 'meaty' texture. This is vegan until you add the grated cheese Peeling the eggplant is up to you, depending on your personal preferences. Ingredients:
2 medium eggplants, 1/2-inch cubes |
4 tablespoons olive oil, divided |
1 medium onion, chopped |
3 garlic cloves, minced |
1 bay leaf |
2 teaspoons kosher salt |
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary |
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano |
28 ounces crushed tomatoes |
28 ounces diced tomatoes |
salt and pepper |
grated romano cheese (optional) |
Directions:
1. Spray a large baking sheet with oil. Toss eggplant cubes with 2TB oil & spread on pan. Roast at 400F for 20-30 minutes until browned; stirring occasionally. Season with 2 tsp kosher salt after roasting & stir gently.
2. Meanwhile, heat the remaining 2TB olive oil in a medium saucepan over medium heat. Add the onion & saute until softened. Add garlic and cook, stirring often, until tender but not brown, about 1 minute. Add the tomatoes and bay leaf and bring to a simmer. Reduce heat and simmer, partially covered, for 10 minutes, then uncover pan and simmer 5 minutes more. Stir in herbs, season with salt and pepper, and remove from heat; discard bay leaf.
3. Add roasted eggplant to the tomato sauce and stir gently. Serve over your favorite pasta & top with grated cheese, if desired.
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