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Rosted Eggplant Tomato Pasta Sauce

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Friday, 06 April 2012 10:49


  • 1 medium eggplant, cut into 1-inch cubes
  • 1 pint cherry tomatoes, or any  good quality tomatoes.  We had great results with roma tomatoes from the garden
  • 3 cloves garlic, whole
  • 3 tablespoons olive oil
  • 1 medium onion
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes.
  • Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
  • Transfer the roasted vegetables to a food processor, add extra-virgin olive oil, puree the vegetables.
  • Saute the onion until clarified in a saucepan.  Add the pureed tomatoes and eggplant to the onions and cook over low heat .
  • Pour the prepared sauce over your pasta of choice, and add Parmesan cheese, stir to combine.  Add pasta cooking liquid a little at a time until the pasta is saucy.


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