Thursday, 13 September 2012

Roasted Eggplant Pasta Sauce

Carrying on with my fall inspired dishes, I decided to make a generous serving of pasta sauce for the hubby and I, a few days ago.  Roasted eggplant, tomatoes, onions, garlic, parsley, herbs and spices all stewing together in one big Pot-of-Love (no relation to Rock-of-Love, sorry Brett Michaels.)

Fresh Tomatoes, cut cross-wise and ready for the big dunk!
The first step in making your home-made pasta sauce is skinning those pesky tomatoes.  If you've ever tried doing it with a knife or a veggie peeler, you have likely been defeated.  Never fear, Bumble is here!  To skin your tomatoes, simple cut a large "x" in the bottoms and submerge in lightly boiling water until you see the corners of the skin-flaps loosening. (Usually takes anywhere from 25 to 30 seconds)  Use a large serving spoon to put the tomatoes in, and to take them out of, the boiling water and plop them into a cool water bath so that you can peel them.  When they are done, they will look like this: 

Skinned Tomatoes (Admit it: You think they look like brains!)
For the eggplant, I simply chopped it up into cubes then tossed these lightly in some olive oil, salt, and pepper and put them in the over at 400F until they were soft but firm.  You don't want to over cook it as you will be stewing it in your sauce and it is a well known culprit for falling apart!

Roasting Eggplant!

After the parts are ready, it is really easy!  Just chop the tomatoes, add in the eggplant, some onion, garlic, basil, oregano, a little bit of cinnamon, salt and pepper to taste... maybe a little white or red wine and then cook it down until you get the consistency that you like in a pasta sauce.  The last step is my favourite: Enjoy!

Dinner is served:  Rice noodle pasta drowned in
Roasted Eggplant Pasta sauce!  Sprinkle some ground up
almonds on top in lieu of parmesan and you're ready to eat!

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