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Roasted Pepper and Eggplant Marinara Recipe

Roasted Pepper and Eggplant Marinara Recipe

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Ingredients:

Serving

2 large red bell peppers
1 large fresno chile pepper (or your favorite chile pepper)
1 large head garlic
1 sprig fresh rosemary , leaves picked and finely chopped
1 medium large firm eggplant
extra virgin olive oil , for brushing eggplant
salt
fresh ground black pepper
2 cups vegetable stock
1 (28 oz) can italian tomatoes
2 fresh basil leaves , torn
1 sprig fresh oregano , leaves picked, finely chopped
1 lb long fusilli (or pasta of choice)
grated pecorino cheese
fresh flat-leaf parsley , leaves picked and chopped

Directions:

Char the skins of the sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
Preheat the oven to 425 degrees F.
Cut off the top 1/4 of the head garlic to expose the cloves, drizzle on extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40-45 minutes, until soft but still moist.
Halve the eggplant lengthwise and brush with extra virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet. Roast until very tender, 30-40 minutes. Cool the eggplant until it's easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers; puree.
In a saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up with a potato masher or fork. Stir in the eggplant/pepper mixture. Add basil and oregano, salt, and pepper, to taste.
Simmer sauce to combine flavors then cool and store for make-ahead meal.
Reheat over medium heat.
Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with the grated Pecorino cheese and a sprinkle fresh parsley on top. With a nice green salad and some rustic bread, you've got a great meal!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	749.58 Kcal (3138 kJ)
Calories from fat	10.43 Kcal
		% Daily Value*
Total Fat	1.16g	2%
Cholesterol	1.13mg	0%
Sodium	18597.35mg	775%
Potassium	351.6mg	7%
Total Carbs	152.88g	51%
Sugars	9.3g	37%
Dietary Fiber	7.79g	31%
Protein	10.36g	21%
Vitamin C	62.8mg	105%
Vitamin A	1.5mg	49%
Iron	26.4mg	147%
Calcium	30.2mg	3%

Amount Per 100 g
Calories	174.89 Kcal (732 kJ)
Calories from fat	2.43 Kcal
		% Daily Value*
Total Fat	0.27g	2%
Cholesterol	0.26mg	0%
Sodium	4339.09mg	775%
Potassium	82.03mg	7%
Total Carbs	35.67g	51%
Sugars	2.17g	37%
Dietary Fiber	1.82g	31%
Protein	2.42g	21%
Vitamin C	14.6mg	105%
Vitamin A	0.3mg	49%
Iron	6.2mg	147%
Calcium	7.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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