I love eggplant. It’s such a versatile ingredient — you can use it in soups, sauces, dips (baba ghanouj anyone?), curries, as a pizza topping, baked, roasted…possibilities are endless! The good thing about eggplant is that it takes on any flavours you give it. I’ve even read about it being used as a substitute for a cheese dip!
Eggplants are commonly used in Italian cooking. It can be used in pastas, in the sauce itself, or baked with parmesan. As I was wandering through the aisles of Whole Foods one time, I saw a bottle of Melanzane sauce. It was a tomato based sauce, and I knew that melanzane was Italian for eggplant. I looked at the ingredients list, and there it was. I didn’t buy it, and after looking at the ingredient list, I was inspired to make it as I actually had all the ingredients at home. The result? A very yummy tomato sauce.!
- 6-7 tomatoes
- 2-3 small eggplants (of the baby variety; you can use 1 large eggplant otherwise)
- one whole bulb of garlic
- 1/2 an onion
- a bunch of basil leaves (~6-7 leaves)
- 1 tbsp oregano
- 1 can of diced tomatoes
- 1 tbsp agave
- 1-2 tsp chilli flakes (optional)
- 1 tbsp extra virgin olive oil
- salt and pepper, to taste
Preheat oven to 400 degrees F. Slice tomatoes and eggplant in half
, and place cut side down onto baking sheet. Slice the top of the bulb of garlic and place on baking sheet along with half an onion. Let it roast until skin becomes shrivelled, and onion has some char marks, about 45 minutes to an hour, or longer!
After roasted, let cool for 5-10 minutes. Peel off the skin of the tomatoes. You can also peel the skin of the eggplant, but I left them on. Add them to the jug of a high powered blender, along with the rest of the ingredients, and puree to your consistency. You can have it as chunky or as smooth as you’d like! Heat on the stove top and serve with pasta of your choice 🙂