I don’t know about you, but there are some recipes that I tinker with and putter with and faff around with for months (or longer) until I get it just right.  Sauces are top of that list – nailing the balance takes time and effort.  After working on this one for about a year, I feel like this one is finally perfected.  I like to use this as a pizza sauce, but it would be equally good with spaghetti or as a lasagna sauce.

Roasted Eggplant Sauce

  • garlic oil
  • salt and pepper
  • 3 eggplants
  • 4 tomatoes
  • regular olive oil
  • 6 cloves garlic, roughly chopped
  • pinch red pepper flakes
  • 1 red onion, chopped
  • 1 can chopped tomatoes
  • 3 Tbsp tomato paste
  • 1 heaping tsp dried oregano

Preheat your oven to 400 F and line two baking sheets with tin foil.  On one sheet, drizzle the garlic oil and sprinkle with salt and pepper.  Split the eggplants in half lengthwise, and place them cut-side down on the oil and seasoning and pop them in the oven.  Split the tomatoes in half, place them on the sheet cut-side up, drizzle with the oil and sprinkle with salt and pepper and pop them in the oven.  Roast them for 40 minutes, then let cool for a bit.  In a large pot over medium heat, pour in a couple of glugs of olive oil then add the pinch red pepper flakes and onions and cook until soft.  Add the garlic and cook one minute before dropping in the roasted tomatoes, stir until mushy, then add the can of chopped tomatoes, tomato paste and oregano, mixing thoroughly.  Lastly, scrape the roasted eggplant out of their skins into the tomato mixture and use an immersion blender to puree, then taste or seasoning.