Eggplant Tomato Sauce
Roast 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.
Preheat over to 450 F
Cut 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.
Add the tomato sauce, peppers, vinegar, basil garlic, and slat to processor. Process until the sauce is soothe and well combined.
Transfer the sauce to a medium saucepan and simmer over medium heat, about 5 to 7 minutes.
Ingredients
Directions
Roast 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.
Preheat over to 450 F
Cut 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.
Add the tomato sauce, peppers, vinegar, basil garlic, and slat to processor. Process until the sauce is soothe and well combined.
Transfer the sauce to a medium saucepan and simmer over medium heat, about 5 to 7 minutes.
Notes
