Spicy Roasted Eggplant Marinara

1. 1

   Preheat oven to 450F.

2. 2

   Toss chopped eggplant, garlic and onion with olive oil.

3. 3

   Add crushed red pepper (add less than 1 tablespoon if you dont like things super spicy), salt, and ground pepper and toss to coat.

4. 4

   Pour into a baking dish lined with foil and roast for 30 minutes, stirring once halfway through cooking.

5. 5

   Mash roasted vegetables with a fork.

6. 6

   Pour into a large saucepan and add diced tomatoes, tomato paste, oregano, basil and red wine.

7. 7

   Stir and bring to a boil over medium-high heat.

8. 8

   Turn heat to medium-low, cover and let simmer for at least 30 minutes or up to a few hours.

9. 9

   Serve over pasta.

10. 10

    This sauce would also be delicious with added spicy Italian sausage, ground turkey or beef, grilled prawns or meatballs!

No additional tips available.