FatFree Home
FatFree Recipe Archive
More sauces recipes from FatFree

eggplant-pepper-sauce recipe

Date:    Thu, 29 Jul 93 15:37:18 CDT
 From:    maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran)
 From Ornish' Eat More, Weigh Less--
 Roasted Eggplant with Tomato sauce I added the suggested red peppers.
 From memory this is the recipe (with my variations)
 Roasted eggplant, red pepper and tomato sauce.
 1 eggplant
 1 onion
 1/2 head garlic (yes half a head, not half a clove)
 1 cup tomato sauce (I pureed fresh tomatoes in the food processor and
 			it actually came out about two cups, but I
 			wouldn't want that much of a heavier sauce) 
 3 red bell peppers  (the original said 2, but I love red peppers)
 1/4 cup fresh basil, chopped (measured before chopping, I was generous here)
 2 Tbsp. capers, chopped
 1 tsp. balsamic vinegar 
 pinches of sugar to taste
 salt to taste
 1) Preheat oven to 350 degrees. On a baking sheet lined with parchment (I
 used ceramic coated wire mesh thing meant to go on the barbeque with a
 baking sheet under it to catch the drips) place eggplant, unpeeled
 onion and unpeeled garlic.  Roast for 30 to 40 minutes, turning 1/4
 turn every 10-15 minutes. When eggplant is soft put not falling apart
 remove.  When onion and garlic are soft and skins are browned remove.
 2) Raise heat to 450, place red pepper in the oven.  Roast 30 to 40
 minutes, turning so all sides are brown.
 (Actually you could probably put all the vegies in at 350 and roast
 the peppers longer, but this is how it says to roast things in the
 3)While this is going on and after the eggplant is cooled, peel it
 (peel pulls right off), chop innards finely  and place in a colander to drain 
 juices. ( I stirred periodically to drain more juices.
 4) In Food processor, place tomatoes or tomato sauce, peeled and
 roughly chopped onion, peeled garlic (the innards just squeeze right
 out of the cloves). Pulse to chop finely but don't make soup.
 5) By this time the red peppers are roasted (skins are toasted but
 not black). Remove and place them in a plastic bowl or bag, seal for
 15 minutes, skins are then easily removed.  Deseed them, chop roughly,
 add to food processor and pulse to chop. (Don't puree --- just chop).  
 6) Add rest of stuff (capers, vinegar, sugar, salt) to food processor,
 mix, then transfer tomato sauce and drained eggplant to a saucepan to
 heat up. 
 7) Serve on pasta! Makes a generous amount.
 Sounds like a long recipe, but the actual work is very easy,
 especially if you have other things to do while waiting for the vegies
 to roast. (I made mine the night before I made the pasta and did an
 aerobics tape while dashing into the kitchen periodically to turn vegies.)
 Easily makable without food processor, just chop and mix by hand. 
 kwvegan vegan