Roasted Tomato and Eggplant Sauce For Pasta, Fish, Chicken or Farro

Roasted Tomato and Eggplant Sauce |

Please don’t run away when you hear “Eggplant.” I used to run until I was introduced to this amazing sauce by Judy Lyness, my friend and fellow food blogger. I knew that any recipe that Judy recommended was going to be good since she makes really delicious food. This sauce is no exception; in fact, it’s divine. This sauce transforms pasta, fish, chicken or farro into a dish full of amazing flavor.

Roasted Tomato and Eggplant Sauce |

Judy in action in the kitchen pouring the sauce.

Recently, Judy led a cooking class at my house. My friends and I enjoyed Judy’s easy-going style, helpful tips, and tasty recipes. Our vegan menu included Roasted Eggplant and Tomato Sauce over Homemade Eggless Pasta, Persimmon & Chayote Salad, and Apple & Pear Pie made with an olive oil crust. The food was as fun to make as it was to eat.

Making Fresh, Homemade Pasta |

My friends Heather and Lisa having fun making fresh pasta.

Roasted Tomatoes and Eggplant |

Here ‘s what the eggplant and tomatoes looked like after they were done roasting in the oven. I would have left the tomatoes in the oven for a few minutes more, but we were pressed for time. They tasted great just like this.

Luckily for me, I had plenty of leftover sauce. It’s good to know that this sauce freezes well. Later I enjoyed this sauce on top of fish. And my new favorite lunch is a bowl of this sauce mixed with farro, white beans, white fish and steamed spinach. Really, this sauce is magic.

Roasted Tomato and Eggplant Sauce over Fish |

The roasted tomato and eggplant sauce topping fish on a bed of farro and peas.

Roasted Tomato and Eggplant Sauce For Pasta, Fish, Chicken or Farro
Cuisine: Italian
Prep time:
Cook time:
Total time:
This flavorful sauce tastes amazing on pasta, fish, chicken or farro.
Adapted from Judy Lyness of Two Broads Abroad
  • 1 large eggplant, peeled and chopped into 1 inch squares
  • 7 medium-sized tomatoes, sliced
  • 8 cloves of garlic, peeled
  • 2 medium onions, chopped
  • Drizzle olive oil: about ¼ cup, divided
  • 1 teaspoon kosher salt, divided (or more to taste)
  • ¼ teaspoon freshly cracked black pepper (or more to taste)
  • 1 to ½ cup pasta water or vegetable broth, if needed
  • ½ cup fresh basil chiffonade (thinly sliced)
  1. Preheat oven to 375F. Arrange oven racks to accommodate 2 baking sheets. Place eggplant, 4 garlic cloves and one of the chopped onions on a rimmed baking sheet, and drizzle with about ½ the olive oil. Toss to coat, and add more oil if necessary. Spread out vegetables into a single layer.
  2. Place sliced tomatoes and remaining garlic and onion on another baking sheet. Sprinkle with ½ teaspoon salt and the pepper. Drizzle olive oil over the tomatoes and spread to coat.
  3. Place both baking sheets in the oven. Toss mixture halfway through roasting. Cook until vegetables are tender and golden brown, about 30-35 minutes total.
  4. Let vegetables cool a few minutes. Then place roasted vegetables and ½ teaspoon salt in blender, and purée until chunky. If sauce is too thick, use pasta water (or broth) to thin it out. Add basil. Check for salt and pepper, and add more to taste if needed.
  5. Serve the sauce warm over pasta, fish, chicken or farro.


To get more of Judy’s recipes or to contact her regarding cooking classes or catering in Los Angeles, see her blog Two Broads Abroad.

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12 Responses to Roasted Tomato and Eggplant Sauce For Pasta, Fish, Chicken or Farro

  1. Susan March 20, 2014 at 11:15 AM #

    Hi, Dana!

    It was fun to meet you in Koreatown!

    We love eggplant and I’d really like to try this recipe.

    I’m looking forward to creating some delicious dishes with some of the interesting ingredients we bought.

    • Dana March 20, 2014 at 10:00 PM #

      Hi Susan, thanks for visiting my blog. I’m looking forward to hearing about your creations from our Korean market adventure. That was such a fun day, and it was great to meet you. Hope you enjoy this eggplant recipe.

  2. bumbleberry breeze February 13, 2014 at 12:17 AM #

    My mouth is watering! My kind of sauce -simple and absolutely packed with wonderful flavor. Thank you Judy- I agree with the consensus- you are one talented cook & baker… and thank you Dana (don’t be humble- you’re no slouch yourself in the kitchen) for hosting this class and writing up this post!

    • Dana February 13, 2014 at 7:18 AM #

      Thanks, so much Judy.

  3. Cathy | ShePaused4Thought February 11, 2014 at 8:49 PM #

    Judy is such an amazing chef! I can’t wait to try this sauce! Thanks for sharing.

    • Dana February 11, 2014 at 9:10 PM #

      Cathy, thanks for checking out my new post. I think you’ll enjoy this recipe.

  4. shockinglydelicious February 11, 2014 at 2:22 PM #

    I want some magic sauce!

    • Dana February 11, 2014 at 2:34 PM #

      It’s as easy as roast and blend.

  5. Linda February 11, 2014 at 12:20 PM #

    This looks delicious. I will definitely try it out!

    • Dana February 11, 2014 at 2:35 PM #

      Hope you enjoy.

  6. Judy at Two Broads Abroad February 11, 2014 at 9:18 AM #

    Wow, I am so honored. It was such a really fun class.

    • Dana February 11, 2014 at 9:21 AM #

      Thank you Judy for sharing your recipes and spontaneity in the kitchen.

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