Nan's Recipes: Roasted Eggplant

Roasted Eggplant Cascabel

Eggplant isn't my favorite thing, but this is so good and can be used lots of ways. You can thin with a little wine or water and use as a pasta sauce (stirring in a little cooked Italian sausage and parmesan cheese is even better). Spread it on toasted sourdough bread or English muffin for a great with a salad for lunch. It's also excellent on crackers with or without cheese. Spread on Boboli or other pizza crust, top with mozzarella, cheddar, or feta and bake til cheese melts. Or use as a side dish.

This makes about 3 cups:

  • 2 eggplants, about 1 lb each, peeled and cut into 1/2 inch pieces
  • 1/4 c. extra virgin olive oil
  • 1 1/2 pounds tomatoes, cut in chunks
  • 1 1/2 cups chopped onion
  • 3 large cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • a dash or two of hot sauce, to taste
  • salt, to taste

Preheat oven to 400 degrees.

Toss together eggplant and tomatoes pieces with olive oil and season with salt and pepper. Place in a large roasting pan and roast for an hour and 15 minutes, stirring every 15 minutes (more near the end). The first time I stir, I pull off loosed tomato skin and discard it.

Saute onions and garlic in a little olive oil over medium low heat for 15 minutes.

Remove eggplant from oven and stir in onions, basil, vinegar and a few drops of hot sauce. Season to taste.

This freezes well in ziplock bags

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton