Please don't run away when you hear "Eggplant." I used to run until I was introduced to this amazing sauce by Judy Lyness, my friend and fellow food blogger. I knew that any recipe that Judy recommended was going to be good since she makes really delicious food. This sauce is no exception; in fact, it's divine. This sauce transforms pasta, fish, chicken or farro into a dish full of amazing flavor.

Roasted Tomato and Eggplant Sauce | FoodieGoesHealthy.com

Judy in action in the kitchen pouring the sauce.

Recently, Judy led a cooking class at my house. My friends and I enjoyed Judy's easy-going style, helpful tips, and tasty recipes. Our vegan menu included Roasted Eggplant and Tomato Sauce over Homemade Eggless Pasta, Persimmon & Chayote Salad, and Apple & Pear Pie made with an olive oil crust. The food was as fun to make as it was to eat.

Making Fresh, Homemade Pasta | FoodieGoesHealthy.com

My friends Heather and Lisa having fun making fresh pasta.

Roasted Tomatoes and Eggplant | FoodieGoesHealthy.com

Here 's what the eggplant and tomatoes looked like after they were done roasting in the oven. I would have left the tomatoes in the oven for a few minutes more, but we were pressed for time. They tasted great just like this.

Luckily for me, I had plenty of leftover sauce. It's good to know that this sauce freezes well. Later I enjoyed this sauce on top of fish. And my new favorite lunch is a bowl of this sauce mixed with farro, white beans, white fish and steamed spinach. Really, this sauce is magic.

Roasted Tomato and Eggplant Sauce over Fish | FoodieGoesHealthy.com

The roasted tomato and eggplant sauce topping fish on a bed of farro and peas.

Recipe

Roasted Tomato and Eggplant Sauce

This flavorful sauce tastes amazing on pasta, fish, chicken or farro. Adapted from Judy Lyness of My Well-Seasoned Life

5 from 1 vote

Print Pin Rate

Course: dinner

Cuisine: Italian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 146kcal

Author: Dana Shrager

Ingredients

▢ 1 large globe eggplant peeled and chopped into 1 inch squares
▢ 7 medium tomatoes sliced
▢ 8 cloves garlic peeled
▢ 2 medium onions chopped
▢ ¼ cup olive oil divided
▢ 1 teaspoon Diamond Crystal 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

Instructions

Preheat oven to 375ºF. 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 2 tablespoons olive oil. Toss to coat, and add more oil if necessary. Spread out vegetables into a single layer.
Place sliced tomatoes and remaining garlic and onion on another baking sheet. Sprinkle with ½ teaspoon salt and the pepper. Drizzle 2 tablespoons olive oil over the tomatoes, and spread to coat.
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.
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.
Serve the sauce warm over pasta, fish, chicken or farro.