Roasted Pepper And Eggplant Marinara Recipes

EGGPLANT AND ROASTED-PEPPER PASTA

Steps:

• Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
• Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
• Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.

ROASTED PEPPER AND EGGPLANT MARINARA

Steps:

• Char the skins of 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 head garlic to expose the cloves, dress in 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 to 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 and roast to very tender, 30 to 40 minutes. Cool the eggplant until 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, then puree.
• In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and 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 cheese and a sprinkle fresh parsley.

ROASTED PEPPERS, ONION, AND EGGPLANT

Steps:

• Preheat oven to 400°F.
• Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
• Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
• Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.

MARINATED PEPPERS AND EGGPLANT

Steps:

• Char the peppers on all sides on a medium-hot grill, or on the burners of a gas stove, or in the broiler, until all sides are just blackened (you want to char the skin of the peppers without burning the flesh underneath). Place the peppers in a large paper bag, close it tightly, and let them steam at least 15 minutes. (They sometimes leak, so put the closed bag on a plate.)
• Meanwhile, cut the stems from the eggplants and discard. Like many vegetables,eggplants vary widely in size and shape, so you'll need to use your judgement as you cut them. The goal is to achieve pieces that are roughly the same size, around 2 inches long and 1/4-inch thick, and that show off the natural curve of the eggplant. To begin, cut 1/4-inch slices lengthwise. (Do not cut the eggplant into circles.) If your eggplants are very small, you may be able to stop after this lengthwise slicing. If they're larger, you'll need to cut them again. Place them flat on your cutting board and slice in half across the diagonal. When you're satisfied with your slices, score them shallowly on both sides with a knife (make a cross-hatch of very shallow cuts to increase surface area), sprinkle each with 1/4 teaspoon salt, and let them sit 10 minutes. Use paper towels to blot the water that beads on their surfaces.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil, and wait 1 minute. Carefully place some of the eggplant in the pan. (The eggplant shouldn't be crowded; do this in batches or in two large pans.) Drizzle another tablespoon or two of olive oil into the pan, and cook 3 to 4 minutes, until golden brown. If the pan is smoking or the eggplant starts to burn, turn the heat down. Turn the eggplant over, and cook another 2 to 3 minutes, on the second side, until tender and golden. Remove the eggplant to a platter or baking sheet lined with paper towels. Continue until all the eggplant is cooked.
• Open the bag of roasted peppers, and let them cool slightly. Peel each one carefully. Do not run them under water or you will lose all their delicious juices. Work over a strainer set in a bowl to catch the juices. Tear the peppers in half lengthwise, along their natural seam, and remove the seeds and membranes. Cut or tear the peppers into 1-inch-thick strips. Set them aside in the reserved juices.
• Wipe out the eggplant pan, and return it to the stove over high heat for 2 minutes. Add 2 tablespoons olive oil, and sauté the red onion and thyme about 2 minutes. Add the garlic, cook a few more minutes, and then add the peppers and their juices to the pan. Season with 1 teaspoon salt and a pinch of pepper, and cook 6 to 8 minutes, stirring often, until the peppers have caramelized slightly.
• Transfer the peppers and onions to a shallow nonaluminum dish. Add the two vinegars to the pan, and reduce by half over low heat. Turn off the heat, and swirl in 2 tablespoons olive oil. Use a rubber spatula to scrape the oil and vinegar over the peppers. Toss well to combine the flavors.
• Gently toss the eggplant and peppers together and taste for seasoning.