Roasted Eggplant and Tomato Sauce

1 eggplant
1 1/2 cups tomato sauce
4 fresh garlic cloves, finely minced
2 tablespoons capers, rinsed and coarsely
1 pinch hot pepper flakes
2 teaspoons dried oregano
2 teaspoons fresh basil leaves, chopped
freshly ground pepper

Preheat oven to 450 F.

Prick the eggplant in a few places with a knife. Place on a baking sheet and roast for about,  40 minutes for even cooking, until the eggplant is tender but not falling apart. Remove from oven and let cool. When eggplant is cool enough to handle, peel and place pulp in a colander to drain. Discard
the skin.

Warm the tomato sauce in large sauté pan over medium heat. Add the eggplant and the rest of the ingredients and warm through. Season to taste by adjusting the salt, pepper and hot pepper flakes. (If tomatoes are tart, add a pinch of sugar to compensate.)

Note: Roasted red peppers
be added to the dish for extra flavor

Serves 4.

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