Eggplant Marinara Veggie Sauce Recipes

EGGPLANT MARINARA SAUCE

Eggplant Marinara Sauce image

Eggplant Marinara Sauce

Provided by The Rachael Ray Staff

Number Of Ingredients 13

Ingredients

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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