Eggplant Tomato Sauce
2 sweet bell peppers
2 large eggplants (about 3 lbs total)
2 T olive oil
1 count 16 oz can tomato sauce
1/4 C red wine vinegar
1/2 C fresh basil leaves
4 garlic cloves
1 T kosher salt
1Roast the peppers either with broiler or gas burner. Do this by placing under/over flame and blackening all sides of skin, 5 to 8 minutes. Tongs are useful here. Cool the peppers, then rub off the skins. Quarter the peppers lengthwise and then remove their stems and seeds.
2Preheat over to 450 F
3Cut eggplants in half lengthwise and place them, cut side up, on a rimmed baking sheet. Drizzle with the oil. When the oven is hot, bake the eggplants until the sides are soft to the touch, 25 to 30 minutes. Trasfer the baking sheet to a wire rack. When the eggplants are cool enough to handle, us a spoon to scrape the flesh into a food processor. Discard skins.
4Add the tomato sauce, peppers, vinegar, basil garlic, and slat to processor. Process until the sauce is soothe and well combined.
5Transfer the sauce to a medium saucepan and simmer over medium heat, about 5 to 7 minutes.