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!
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!