As I mentioned in my "vlog" last week, I like to freeze pasta sauces into muffin tins for easy portion control and storage. This sauce freezes really well!
Also, every ingredient, with the exception of the olive oil, is a vegetable - so if you freeze 1/2 cup portions of this sauce, you are getting a serving of veggies every time you eat it! I don't care for eggplant by itself, but you really can't taste it in this recipe when combined with the other flavors.
Smoky Roasted Eggplant Marinara
1 medium eggplant, halved lengthwise
salt and pepper
EVOO (extra virgin olive oil)
1 head of garlic
2 red bell peppers
1 (28 oz) can fire-roasted tomatoes
1. Preheat the oven to 450.
2. Drizzle eggplant with EVOO, sprinkle with salt/pepper, place squash face down on a cookie sheet and roast for 45-60 minutes until tender.
3. Cut the head of garlic to expose the clove ends. Drizzle with EVOO, wrap in foil, and place on the cookie sheet alongside the eggplant. (here's a quick tutorial of this step if you've never roasted a whole head of garlic before)
4. Char red peppers either on a grill or over an open-flame on a gas burner. Transfer to a bowl and cover until cool enough to handle. Peel and seed the peppers and roughly chop.
5. When the eggplant is done and cool enough to handle, scoop out the inside flesh.
6. Add the eggplant to a food processor along with garlic (just squeeze it out of the head) and peppers. Puree until most of the lumps are out.
7. Bring your pasta to a boil and reserve 1 cup of starchy cooking water.
8. Empty the can of tomatoes into a saucepan and mash with a potato masher. Add in the eggplant mixture and heat. Add starchy pasta water a little at a time until the sauce is as thin as you like it!
For your leftover sauce, simply fill muffin tins with about 1/2 cup of the sauce. Pop the tin in the freezer and freeze until solid. Pull the tin out and pop the "sauce cubes" out like ice cubes. Store in a Ziploc baggie.
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