Roasted Tomato and Eggplant Sauce For Pasta, Fish, Chicken or Farro
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This flavorful sauce tastes amazing on pasta, fish, chicken or farro.
Adapted from Judy Lyness of Two Broads Abroad
  • 1 large eggplant, peeled and chopped into 1 inch squares
  • 7 medium-sized tomatoes, sliced
  • 8 cloves of garlic, peeled
  • 2 medium onions, chopped
  • Drizzle olive oil: about ¼ cup, divided
  • 1 teaspoon kosher salt, divided (or more to taste)
  • ¼ teaspoon freshly cracked black pepper (or more to taste)
  • 1 to ½ cup pasta water or vegetable broth, if needed
  • ½ cup fresh basil chiffonade (thinly sliced)
  1. Preheat oven to 375F. Arrange oven racks to accommodate 2 baking sheets. Place eggplant, 4 garlic cloves and one of the chopped onions on a rimmed baking sheet, and drizzle with about ½ the olive oil. Toss to coat, and add more oil if necessary. Spread out vegetables into a single layer.
  2. Place sliced tomatoes and remaining garlic and onion on another baking sheet. Sprinkle with ½ teaspoon salt and the pepper. Drizzle olive oil over the tomatoes and spread to coat.
  3. Place both baking sheets in the oven. Toss mixture halfway through roasting. Cook until vegetables are tender and golden brown, about 30-35 minutes total.
  4. Let vegetables cool a few minutes. Then place roasted vegetables and ½ teaspoon salt in blender, and purée until chunky. If sauce is too thick, use pasta water (or broth) to thin it out. Add basil. Check for salt and pepper, and add more to taste if needed.
  5. Serve the sauce warm over pasta, fish, chicken or farro.
Recipe by Dana's Table at