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.
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.
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 For 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)
- 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.
- 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.
- 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.
- 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.
- 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.