Roasted Eggplant and Pepper Puttanesca
A perfect blend of garden medley, this sauce is delicious as is, or a great base for sausage, mushrooms, or a creamy cheese!
Oh the possibilities! A fun aspect about creating sauces is just how much versatility they create! A traditional puttanesca embraces the mix of tomatoes, olives and salty capers for a delicious sauce. But, given the season, I decided to jump from this starting point and add in some peppers and eggplant for added flavor! Stop at this stage for a great red sauce, or for a more decadent option, as it simmers, add in some cream and cheeses to give more richness!
Color outside of those lines! Pasta sauce assumes…over pasta, right? Well, not necessarily! Partly being conscious of carbs and mostly because of culinary curiosity, I’ve used this way beyond your noodle topping. Baby steps could be a spiralized noodle (zucchini shown here), or bigger steps drizzled over a baked salmon, or add meatballs to pot to simmer! Once you master the basic flavor profile, it’s fun to play with these recipes in new ways!
Are your gardens overflowing with peppers?! Try out some of these creative ideas:
Bell Pepper Stuffed Pork Loin Wrapped in Bacon
Philly Cheesesteak Stuffed Hot Peppers
Sweet and Spicy Pepper and Brussel Sprout Slaw
Barramundi with Hot Peppers, Tomatoes, and Fresh Guacamole
Baked Salmon with Hot Pepper Avocado Sauce
Strawberry and Serrano Pepper Chutney
Jalapeno Peach Salsa with Chipotle Shrimp
Blueberry Jalapeno Relish over Brie
Zucchini Taco Boats with Serrano Pepper Queso Sauce
Roasted Chicken Thighs with Creamy Serrano Pepper Sauce
Diablo Shrimp over Roasted Vegetables
Bacon Wrapped Jalapeno Popper Stuffed Chicken Breast
Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
Hop over to social media and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!
Roasted Eggplant and Pepper Puttanesca
Equipment
- Kitchen knife
- Baking Dish
- Skillet
- Immersion blender
- Mixing bowl
Ingredients
- 2 cups Eggplant
- 1 cup Bell Peppers
- 2 cups Tomatoes
- 6 cloves Garlic (leave skin on)
- 4 tbsp Olive Oil
- Salt and Pepper
- 1 tsp Crushed Red Pepper
- 1 tbsp Italian Seasoning
- 2 tbsp Olive Oil
- 1/3 cup Green Olives
- 1/3 cup Kalamata Olives
- 1 tbsp Capers
- 1/2 cup Stock/water (as needed)
- Fresh herbs as desired
- Heavy Cream (optional)
- Italian Cheese Blend (optional)
Instructions
- Preheat oven to 350.
- In baking dish, lay cubed eggplant, peppers, and tomatoes. Add in whole garlic cloves with skin on.
- Liberally drizzle with olive oil, crushed red pepper, Italian seasonings, salt and pepper. Toss well to coat. Bake for about 40 minutes until everything is tender and roasted.
- Remove from oven and allow everything to cool to the touch. Remove garlic cloves and set aside.
- In mixing bowl, scoop roasted veggies and add a splash of stock. Using immersion blender, roughly blend to create a puree.
- In skillet, heat oil and squeeze garlic cloves. Lightly mash.
- Add sliced olives and capers, with a bit of the juices from each for added flavor. Pour puree over and stir to combine. Keep heat low and allow to simmer to blend all flavors.
- Option to add fresh herbs to further bring out flavor. If not vegan, could also add a bit of heavy cream and/or Italian cheese blend for a creamy sauce.
- Simmer until a loose sauce forms, adding a splash of stock or water as needed.
- Serve over pasta or zucchini noodles. Garnish with fresh parsley. Enjoy!
