Spicy Roasted Eggplant Marinara

Pioneer Woman
Spicy Roasted Eggplant Marinara
Spicy Roasted Eggplant Marinara

PREP TIME

15

minutes

TOTAL TIME

16

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

16

minutes

SERVINGS

6

servings

Ingredients

  • 1

    whole Eggplant, Diced Into 1" Pieces

  • 1

    whole Yellow Onion, Chopped Into 1" Wedges

  • 6

    cloves Garlic, Roughly Chopped

  • 2

    Tablespoons Olive Oil

  • 1

    Tablespoon Crushed Red Pepper, Or Less To Taste

  • 1

    teaspoon Kosher Salt

  • 1

    teaspoon Freshly Ground Pepper

  • 1

    can (14.5 Oz. Can) Diced Tomatoes

  • 1

    can (6 Oz. Can) Tomato Paste

  • 1

    cup Good Red Wine

  • 1

    teaspoon Dried Basil

  • 1

    teaspoon Dried Oregano

Directions

Preheat oven to 450F. Toss chopped eggplant, garlic and onion with olive oil. Add crushed red pepper (add less than 1 tablespoon if you don’t like things super spicy), salt, and ground pepper and toss to coat. Pour into a baking dish lined with foil and roast for 30 minutes, stirring once halfway through cooking. Mash roasted vegetables with a fork. Pour into a large saucepan and add diced tomatoes, tomato paste, oregano, basil and red wine. Stir and bring to a boil over medium-high heat. Turn heat to medium-low, cover and let simmer for at least 30 minutes or up to a few hours. Serve over pasta. Serves 6-8. This sauce would also be delicious with added spicy Italian sausage, ground turkey or beef, grilled prawns or meatballs!

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