ROASTED EGGPLANT PASTA SAUCE
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.
Provided by Elmotoo
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Add roasted eggplant to the tomato sauce and stir gently. Serve over your favorite pasta & top with grated cheese, if desired.
Nutrition Facts : Calories 200, Fat 10, SaturatedFat 1.4, Sodium 767.6, Carbohydrate 27.6, Fiber 10.8, Sugar 8.6, Protein 5.5
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