Section Title

Roasted Eggplant Pasta Sauce

Roasted Eggplant Pasta Sauce

  • 1 lb. tomaotes
  • 1 eggplant
  • 4 oz. onions
  • 1 bell pepper
  • 2 garlic cloves
  • 2 T. oil
  • Fresh basil
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Serves: 8

Preheat oven to 425 degrees. cut the tomatoes into 1-inch pieces. Peel and cut the eggplant into 1/2" pieces. Chop peppers and onions. Lay all vegetables and garlic in pan. Drizzle with oil and mix to evenly coat the vegetables. Roast for about 30 minutes or until the vegetables are tender and brown around the edges. Place the roasted tomatoes and garlic in a food processor or blender and blend until smooth. Add the eggplant, onions, peppers, basil, salt and pepper and pulse until they are chopped and mixed into the sauce. If sauce is too thick, you can add 1/4 cup of chicken broth. Top with parmesan cheese. Serve over pasta, quinoa or as a dip.

Nutrition Facts (1 serving):
Calories: 62 kcal
Carbs: 7 g
Protein: 1 g
Sodium: 110 mg

Recipe: Anna Maifeld, Glory Garden