Roasted Eggplant Marinara Sauce Recipe

Name: Roasted Eggplant Marinara Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks; 3 tablespoons olive oil; 3 tablespoons minced garlic; About 1/4 teaspoon salt; About 1/4 teaspoon pepper; 1 onion (about 8 oz.), peeled and diced (1/4 in.); 3 cans (28 oz. each) crushed or ground tomatoes; 2 teaspoons dried basil; 1 1/2 teaspoons sugar; 1 1/2 teaspoons dried oregano; 3/4 teaspoon hot chili flakes

Servings: persons

2 pounds eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks
3 tablespoons olive oil
3 tablespoons minced garlic
About 1/4 teaspoon salt
About 1/4 teaspoon pepper
1 onion (about 8 oz.), peeled and diced (1/4 in.)
3 cans (28 oz. each) crushed or ground tomatoes
2 teaspoons dried basil
1 1/2 teaspoons sugar
1 1/2 teaspoons dried oregano
3/4 teaspoon hot chili flakes

1
In a 12- by 15-inch baking pan, mix eggplant with 2 tablespoons oil, 1 tablespoon garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bake in a 400u00b0 regular or convection oven, stirring once, until eggplant is browned and soft when pierced, 30 to 35 minutes.
2
Pour remaining tablespoon oil into a 5- to 6-quart pan over medium heat. When hot, add onion and remaining 2 tablespoons garlic. Stir frequently until onion is very limp, 5 to 8 minutes.
3
Add tomatoes, basil, sugar, oregano, chili flakes, and roasted eggplant. Cover and simmer, stirring occasionally, until tomatoes have broken down slightly and mixture is thick, 35 to 40 minutes. Add salt and pepper to taste.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks, 3 tablespoons olive oil, 3 tablespoons minced garlic, About 1/4 teaspoon salt, and more.

Yes, Roasted Eggplant Marinara Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant Marinara Sauce

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