Eggplant Sauce

I got this recipe from Our Best Bites, another recipe blog.  They post a lot of neat ideas and I thought I would share my experience with one of their recipes. You can serve this warm with slices of sourdough bread, pita chips, flatbread, or Rosemary Focaccia.  I tossed this sauce with hot pasta!  With some grated Parmesan on top, it is so delicious!  It is even good to use as pizza sauce.


Eggplant Spread


1 medium eggplant
2 red bell peppers
1 medium red onion
3-4 cloves garlic
3 tablespoons extra-virgin olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tablespoon tomato paste or pureed oven-roasted tomatoes


Preheat oven to 400 and line a rimmed baking sheet with aluminum foil. Set aside. Chop eggplant, peppers, and onion into 1″ cubes. Smash the garlic. Toss together the vegetables and then drizzle them in olive oil and sprinkle with salt and pepper.

Toss to evenly coat the vegetables and then spread them over the prepared baking sheet. Place the pan in the oven and roast the vegetables for 20 minutes. Flip/stir the vegetables with a spatula and then roast for another 20 minutes or until the vegetables are tender and browning. Remove from the oven and allow to cool slightly.

While the vegetables are roasting, prepare pasta as directed on the package.












  


Place the roasted vegetables along with the tomato paste or roasted tomatoes into a blender or food processor and pulse until the desired consistency is reached.

Add to hot pasta and serve.