Roasted Tomato and Eggplant Pasta Sauce

Last week, Chow’s Recipe of the Day was a tomato-eggplant sauce.  Since I was able to find baby eggplants and cheap tomatoes at the farmers’ market this past weekend, I decided to give it a go, but with a few modifications, of course. 

I got all these ugly tomatoes for $2.50!

Here is my version.

Roasted Tomato and Eggplant Pasta Sauce

4 baby eggplants (about 1 ½ lbs.)
4 lbs. tomatoes
1 medium red onion, cored and halved
1 small head garlic
2 bell peppers, cored and seeded
5 T. olive oil
1 cup chicken stock
1 cup red wine
2 tablespoons fresh oregano leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
Sea salt and fresh ground pepper 
Crumbled Feta

Preheat oven to 400 degrees. Wash and cut stems off eggplants.  Cut tops off tomatoes and core if necessary.  Cut a shallow “X” in the bottoms of the tomatoes (to make them easier to peel.)   Place eggplants, tomatoes, onion, garlic and peppers in a large baking pan.  Drizzle olive oil on top and turn vegetables to coat.  Season with salt and pepper. 

Roast for 50-60 minutes. Peel away the charred skin from the eggplants and chop.  The peels from the tomatoes will easily slip off.  Squeeze out each clove of garlic.  Place tomatoes, peppers, garlic, and onions in a blender in two batches and puree.  Place chopped eggplant and tomato puree in a large saucepan.   Add broth and wine.  Season with salt and pepper.  (You can also add the drippings from the roasting pan.)

Roasted eggplant and tomatoes

Add oregano and simmer, stirring occasionally, until sauce is slightly thickened, about 30 minutes.  Stir in basil. Taste sauce and, if necessary, season with more salt and freshly ground black pepper.

Serve over your favorite pasta.  Sprinkle with crumbled Feta.

Eggplant on FoodistaEggplant
Tomato on FoodistaTomato

2 comments to Roasted Tomato and Eggplant Pasta Sauce

  • Connie Martinez

    Great recipe!Delicious and Easy too. Can I can this recipe? I have an abundance of homegrown veggies and I would like to “put up” this recipe. I usually just can tomatoes or sauce with a waterbath canner, but I think this would need a pressure canner. Does anyone know which method of canning would work, and for how long to process?