Sunday, March 17, 2013

Roasted Eggplant Sauce

I love this quick and heathy recipe! It's great as a dip with pita bread or as a sauce on some pasta! I like to top mine with a fried egg!

Roasted Eggplant Sauce

1 eggplant

2 red peppers
2 small red onions
1 tomato
4 cloves minced garlic
3 tbsp olive oil
salt and pepper

Preheat oven to 400 degrees.

Cut eggplant, onion, tomato, and pepper into 1 inch cubes. Coat vegetables with olive oil and garlic. On a cooking sheet roasted vegetables for 20 to 30 minutes or until browned and soft. 
Remove from oven and place in a food processor with a steel blade. Pulse vegetables until they become a slightly chunky sauce. Taste and season with salt and pepper.  

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