Eggplant Marinara Veggie Sauce Recipes

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EGGPLANT MARINARA SAUCE



Eggplant Marinara Sauce image

Eggplant Marinara Sauce

Provided by The Rachael Ray Staff

Number Of Ingredients 13

1 large eggplant
Salt and freshly ground black pepper
1 pound penne rigate pasta
2 tablespoons extra-virgin olive oil (EVOO)
plus additional for drizzling
1 onion
chopped
3 cloves garlic
chopped
1 28-ounce can crushed tomatoes
6 leaves basil
torn or chopped
1 cup grated Parmigiano Reggiano

Steps:

  • Bring a large pot of water to a boil over high heat
  • Once boiling, add salt and the penne and cook the pasta until al dente according to package directions
  • Preheat a skillet over medium-high heat
  • Add the onions and garlic and cook until soft, about 5 minutes
  • While the onions and garlic are cooking, scoop the eggplant flesh from the skin and mash with a fork in a bowl
  • Add the mashed eggplant to the skillet with the onions and garlic
  • Season with salt and pepper
  • Add the crushed tomatoes and the torn basil
  • Add the penne to the skillet along with the Parmigiano Reggiano and mix thoroughly to combine
  • To roast the eggplant: Preheat oven to 400F
  • Cut eggplants in half, drizzle with a little EVOO and a sprinkle of salt and pepper
  • Place eggplants on a baking sheet and transfer to the oven for about 45 minutes, until tender and golden brown
  • Remove from the oven and let cool

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