Eggplant Tomato Sauce

November 2, 2010
Almost three years ago my daughter decided to become vegetarian. Needless to say I had to re-vamp the cooking skills and diversify with  non meat meals. Most recipes can be adapted to incorporate a meat or meat flavor,or used as a sauce over meat. Carnivore that I am I have to admit, eating a meatless meal a few times a week has been a good thing. This sauce gives the rich, full bodied flavor of a meat sauce using pureed roasted eggplant. For those that turn their nose up at eggplant- this will change your mind. (and if you cant change their minds- don’t tell them-they will never know the “secret” ingredient!) Overly picky when it comes to red sauces,I can guarantee if it passes my palate,you will love it!
  • 2 medium eggplants,peeled and cut in eighths
  • 8 cloves whole unpeeled garlic cloves
  • 2 T. plus 2 t. olive oil for onions
  • sprinkling of kosher salt
  • 1 large onion, sliced, sauted in the 2 t. olive oil until clear
  • 1 t.  dried Italian seasonings
  • 1 bay leaf
  • 1 t. pepper
  • 1 28 oz. can crushed tomatoes ( I had crushed so that’s what I used)
  • 3/4 C. good red wine
  • 1 C. vegetable broth
Put the cut eggplant and garlic cloves in a dish and coat with the 2 T. oil. Use your hands!! Cover and roast for about 45 minutes @ 350.

Remove from oven and alow to cool for about 15 minutes.Put eggplant in the blender.Squeeze soft, sweet insides of roated garlic into the blender.Puree til smooth.

Add the Italian seasonings to the onions and pour in tomatoes.Stir.Add red wine and stir.Bring to  slow boil and then add broth.Add eggplant puree to saute pan and stir until both are well combined.Turn heat down and simmer on low for one hour,stirring occasionally.

Serve as you would over any pasta that holds up to a dense hearty sauce, in lasagne or chicken parmesean.  Or try it in Orzo Pie Florentine

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