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roasted-eggplant-sauce recipe

Date: Wed, 27 Sep 1995 23:40:12 -0400
 From: ReddHedd@aol.com
 1 eggplant
 1  c. Tomato sauce
 4 fresh garlic cloves, finely minced
 2 Tbsp. Capers, rinsed & coarsely chopped
 Pinch hot pepper flakes
 2 tsp. Dried oregano
 2 tsp. Fresh basil leaves, chopped
 Freshly ground pepper
 Preheat oven to 450 F.  Prick the eggplant in a few places with a knife.
  Place on a baking sheet & roast for about 40 minutes, turning occaisionally
 for even cooking, until the eggplant is tender but not falling apart.  Remove
 from oven & let cool.  When eggplant is cool enough to handle, peel it & dice
 the pulp.  Place pulp in a colander to drain away any bitter juices.  Discard
 the skin.  Warm the tomato sauce in large saute pan over medium heat.  Add
 the eggplant & the rest of the ingredients & warm through.  Season to taste
 by adjusting the salt, pepper & hot pepper flakes.  (If tomatoes are tart,
 add a pinch of sugar to compensate.)  (NOTE: Roasted red peppers, peeled, may
 be added to the dish for extra flavor.)  Serves 4.  51 calories per serving.
  0 g fat.  7% of
 calories are from fat.  [This is great with pasta too.  From Ornish "Eat
 More, Weigh Less."]
 kwvegan vegan