Oh man. I’m all teary-eyed right now. I’m watching the Olympics and I saw Jeremy Abbott tumble to the ground in the midst of his ice skating performance. We all gasped, but somehow he got up… and finished! It’s these kind of glorious Olympic moments that keep me watching…. and watching… and watching.
Another thing that I’m a little teary-eyed about is this sauce. It’s that good.
Eggplant is one of those vegetables I’ve come to appreciate, but it hasn’t always been this way. When treated poorly (and improperly), it quickly becomes a sad, oily, and purple mess. I’ve made this mistake. More than once. However, this recipe is fool proof. You don’t have to worry about salting it, drying it, patting it, re-salting it, etc. There is no way you will end up with a soggy eggplant mess because you puree it with other roasted vegetables until you are left with a lovely sauce. Food processors are miracle makers. This was spicy and savory and flavorful and fantastic… and the kind of recipe I couldn’t wait to share. Go grab your food processor. It’s eggplant sauce time.
2 red peppers
1 jalapeño pepper
4 cloves garlic
2 green onions
1T red wine vinegar
1T fresh thyme
8oz tomato sauce
juice of 1 lemon
Broil red peppers and jalapeño in oven until skin is charred. Rotate every few minutes until skin is evenly blackened. Remove from oven and place in covered dish for a few minute to cool/steam. Once cool enough to tough, remove the skin (it will slide off easily) and remove seeds. Set roasted peppers aside.
Preheat oven to 400.
Slice eggplants in half lengthwise. Place eggplant skin side down and drizzle with olive oil. Cook for 30 minutes, until inside is very tender. Remove from oven and allow to cool slightly.
Once cooled, scoop out the insides of the eggplant. Place in a food processor.
Into the food processor, add the peppers, garlic, green onions, red wine vinegar, thyme, and tomato sauce. Process until ingredients are combined and smooth.
Taste and add salt/pepper to taste.
Transfer mixture to a pan and cook for a few minutes (~5 minutes) over low heat. This will help to thicken the mixture and absorb extra liquid.
Remove from heat and stir in the juice of 1 lemon.
Serve over pasta. If desired, garnish with parmesan.