Sunday, September 2, 2012

Eggplant Mariana Sauce ala ~DKBB~

If your garden is anything like mine, right now you are drowning in garden produce. Here's a versatile way to use some of that eggplant and some of those tomatoes and peppers you planted last spring:

Eggplant Marinara Sauce ala ~DKBB~
(original recipe from Krystol Cummings)

Eggplant, thickly sliced
Red peppers, thickly sliced
Garlic cloves, left whole
Tomatoes
Olive oil
Kosher salt
Cracked black pepper
Fresh oregano, basil, white pepper, thyme (spices to taste)
  • Lightly coat eggplant slices, red peppers, and garlic cloves in olive oil; roast in oven on medium heat OR grill all (put pepper slices and garlic cloves in grill pan, grill eggplant directly on grill).
  • Remove skin from roasted/grilled eggplant and peppers.
  • Puree eggplant/red peppers/garlic cloves and tomatoes, adding salt, pepper, and spices to taste.
  • Heat puree and serve with bread sticks or use as sauce for pasta.
Amounts depend on how much you want to make; use your own best judgment.