ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Eggplant Marinara Sauce

Yield Makes About 12 cups, enough for about 2 pounds spaghetti; 8 to 12 servings
This roasted eggplant marinara sauce is a wonderful vegetarian option for Italian night.  Serve over freshly cooked pasta. 

Ingredients

  • 2 pounds eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks
  • 3 tablespoons olive oil
  • 3 tablespoons minced garlic
  • About 1/4 teaspoon salt
  • About 1/4 teaspoon pepper
  • 1 onion (about 8 oz.), peeled and diced (1/4 in.)
  • 3 cans (28 oz. each) crushed or ground tomatoes
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon hot chili flakes

Nutrition Information

  • calories 103
  • caloriesfromfat 35 %
  • protein 3.1 g
  • fat 4 g
  • satfat 0.5 g
  • carbohydrate 16 g
  • fiber 3.1 g
  • sodium 375 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 12- by 15-inch baking pan, mix eggplant with 2 tablespoons oil, 1 tablespoon garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bake in a 400° regular or convection oven, stirring once, until eggplant is browned and soft when pierced, 30 to 35 minutes.

  2. Pour remaining tablespoon oil into a 5- to 6-quart pan over medium heat. When hot, add onion and remaining 2 tablespoons garlic. Stir frequently until onion is very limp, 5 to 8 minutes.

  3. Add tomatoes, basil, sugar, oregano, chili flakes, and roasted eggplant. Cover and simmer, stirring occasionally, until tomatoes have broken down slightly and mixture is thick, 35 to 40 minutes. Add salt and pepper to taste.