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.
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.
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 For 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)
- 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.
- 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.
- 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.
To get more of Judy's recipes or to contact her regarding cooking classes or catering in Los Angeles, see her blog Two Broads Abroad.
It was fun to meet you in Koreatown!
We love eggplant and I'd really like to try this recipe.
I'm looking forward to creating some delicious dishes with some of the interesting ingredients we bought.
Hi Susan, thanks for visiting my blog. I'm looking forward to hearing about your creations from our Korean market adventure. That was such a fun day, and it was great to meet you. Hope you enjoy this eggplant recipe.
bumbleberry breeze says
My mouth is watering! My kind of sauce -simple and absolutely packed with wonderful flavor. Thank you Judy- I agree with the consensus- you are one talented cook & baker... and thank you Dana (don't be humble- you're no slouch yourself in the kitchen) for hosting this class and writing up this post!
Thanks, so much Judy.
Cathy | ShePaused4Thought says
Judy is such an amazing chef! I can't wait to try this sauce! Thanks for sharing.
Cathy, thanks for checking out my new post. I think you'll enjoy this recipe.
I want some magic sauce!
It's as easy as roast and blend.
This looks delicious. I will definitely try it out!
Hope you enjoy.
Judy at Two Broads Abroad says
Wow, I am so honored. It was such a really fun class.
Thank you Judy for sharing your recipes and spontaneity in the kitchen.