Piccante Eggplant Sauce

1. 1

   Preheat oven to 425u00b0F. Lightly score eggplant flesh with the tip of a knife. Place skin side down on a rimmed baking sheet and drizzle with 1 Tbsp. oil; season with salt. Toss mushrooms and head of garlic with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Cover tightly with foil. Roast vegetables on both sheets until very tender, 30-35 minutes. Let cool.

2. 2

   Scoop eggplant flesh from skin; discard skin. Chop eggplant and mushrooms until a coarse puree forms. Squeeze garlic cloves from skins; chop until mashed. Transfer both purees to a small bowl and mix in tomato sauce, chile paste, chopped fresh garlic, and remaining 1/2 cup oil; season with salt.

3. 3

   Serve with bread for dipping.

4. 4

   Sauce can be made 2 weeks ahead. Cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.