Sunday, November 10, 2013

Roasted Eggplant and Tomato Sauce

I roasted a small eggplant yesterday.  You cut the eggplant in half, rub olive oil on the cut parts and place on a baking sheet lined with a silpat or aluminum foil.  Bake the eggplant in a 350F oven for 40 minutes or so, until soft and fork tender.  I let the eggplant cool and then began the sauce.

Roasted Eggplant and Tomato Sauce

1 roasted eggplant, skin removed, so you have a cup or two of pulp
1 quart pureed tomatoes
3 cloves garlic, minced
1 onion, diced
1/2 tsp. salt
1/4 tsp. cayenne
1 tsp. sugar
1 TBSP or more Italian seasoning
1 TBSP or more Dried Parsley
1/3 cup white wine or vodka
3 TBSP olive oil

In a saute pan, heat the olive oil 'til 'shimmery', add the onions and garlic and cook, stirring to coat the onion and garlic with the oil.  Cook until the onion is wilted, do not brown the garlic.  Add salt and cayenne and stir.  Lower heat and add the tomatoes and eggplant, stir in the remaining seasonings, sugar and wine/vodka.  Simmer for 30 minutes.  Then puree the sauce using an immersion stick blender or regular blender.  Serve this tasty sauce over cavatelli, or gnocchi, ziti or any other pasta you enjoy!

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