roasted eggplant and pepper puttanesca sauce

Roast for 35 minutes, then reduce oven to 375 degrees. Bake for 25 minutes until there is some color on the bottom side of each slice. Adding a little bit of caper brine ups the flavor and depth. Add onion and garlic, sauté. 6 pounds plum tomatoes . Disclosure | 1-1⁄2 cups chopped pitted Kalamata olive s . When onion and garlic start to brown, add anchovy fillets and mash with the back of a spoon until they become a paste. 3) Combine the oil, basil, thyme, garlic and shallot in a small bowl or measuring cup, season with salt and pepper, and whisk to blend. 1 cup freshly grated parmesan cheese. Divide spinach and peppers among all four slices evenly (I found it was easiest to do these steps on a cutting board and then at this point lift and place into the prepared baking dish). Lay the eggplant slices in a colander and sprinkle both sides with salt. Add in spinach and toss around until just wilted. At the … Heat on medium- low for 10 minutes. Add into the sauce along with the canned tomatoes, tomato paste, paprika, salt and pepper to taste. 3. 1/4 onion, chopped Reduce the heat to low and cook the sauce for 20-30 minutes, stirring occasionally. You can use the back of the spoon to crush the tomatoes and eggplant chunks to your liking, depending on how chunky you want your sauce. Slice the eggplants into 10 slices about 1/2 inch thick, lengthwise. Spaghetti squash is a delicious low carb alternative to regular noodles, and an excellent way to Let sit for one hour. Toss tomatoes, garlic, capers, oil, salt, and pepper on a rimmed baking sheet. Bring mixture to a boil and reduce heat to simmer and let mixture reduce and thicken. Discover (and save!) Add the sliced zucchini, eggplant and onion, tossing to combine. 1 jar Newman's Own® Mushroom Marinara Sauce Hi Ball, the eggplant puttanesca sauce, in the Ball All New 2016, page 181. Stir in the chopped eggplant and zucchini, cooked pasta and parsley. Ball California Residents | ½ jar roasted peppers, coarsely chopped (you can also roast your own). Share it with your friends! Add eggplant mixture and crushed tomatoes to a large saucepan and stir to combine. While eggplants are roasting start sauce: In a pan over medium heat, sauté onion and minced eggplant with one-tablespoon olive oil. 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. https://www.cookincanuck.com/roasted-vegetable-puttanesca-pasta-recipe Add capers and olives. Preheat oven to 500 degrees. Peel the pepper and garlic and puree together. Add capers and olives. Shaun’s original “how to” tools help people to realize their goals @home, whether they’re cultivating a garden, creating a special dinner party for friends, turning a living space into the perfect home or looking for inspiration for a noteworthy project. Your email address will not be published. 1 Tbsp fresh parsley, minced Feb 12, 2020 - This sauce is super quick to make, and the roasted eggplant and peppers give it a velvety texture. Rinse after 1 hour and pat dry with a clean towel. Add eggplant to tomatoes. They all love it. Privacy Policy | Sign up for my newsletter to get free design tips and invites to our in-studio events. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. Remove from oven, chop roughly, and set aside. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. 8 fillets of anchovies, washed and drained Required fields are marked *. Then add in the cooked eggplant, capers, olives, balsamic vinegar and dried herbs. Put the diced eggplant into a colander set in your sink, salt lightly and toss to coat. 1 pound spaghetti Sprinkle 1 cup of the soy mozzarella over the ricotta. 2 Tbsp pesto Combine the oil, basil, thyme, garlic and shallot in a small bowl or … Dice up the end pieces, save for the sauce. I particularly love it served rustic and simple – roasted with tomatoes, a generous amount of olive oil and fresh mint, making it the perfect accompaniment to anything from a green salad, to a bowl of pasta, to a crusty baguette. It should take about 10 minutes for the eggplant to get softened. Remove half of the sauce and purée in a blender, return to the sauce. Yield: about 6 pints . Add crushed tomatoes, olives, capers and crushed red pepper. Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to sauté for 3 minutes. Try it with with a small Caesar salad (watch for my recipe coming soon) and a small amount of pasta, quinoa or crusty bread. Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to saute for a few min. ½ jar roasted peppers, coarsely chopped (you can also roast your own) Parmesan and Mozzarella for topping; Instructions . Arrange aubergine on 1 baking sheet; onion and capsicum halves on another. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. On the other hand, they’re typically not very healthy. Aug 11, 2016 - This Pin was discovered by Miandra Cash. Jun 3, 2018 - This sauce is super quick to make, and the roasted eggplant and peppers give it a velvety texture. Accessibility Statement | Spoon one or two spoonfuls of tomato sauce over each slice, and then top with remaining eggplant slices. 3 cans (28 oz. Place in the oven and roast for 25-30 minutes. Lay the eggplant slices in a colander and sprinkle both sides with salt. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 6 ounces pitted black olives Newman's Own Foundation. Roast for 35 minutes, then reduce oven to 375 degrees. Thin out with the water until desired consistency is reached (may not need all water). Add roasted vegetables from both baking sheets, along with olives, capers and crushed red pepper to food processor and process to a tapenade consistency. Add the sliced zucchini, eggplant and onion, tossing to combine. While the squash is roasting make the Eggplant Puttanesca sauce. How good is that? Pour remaining sauce over top and sprinkle with desired amount of left over cheese. Bring the sauce up to a low boil on medium-low heat, and simmer for about 30 minutes. In the same pan where sauce was made, heat olive oil over medium heat. Stir in garlic, anchovies and oregano, and cook for 1 minute. Saute another 1-2 min. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. Add pasta sauce and bring to boil. Terms of Use | Sauce the onion, eggplant, garlic, red pepper and and the spices and then add the capers and olives. Yum. Jennifer serves this puttanesca sauce over polenta and uses it in vegetable lasagna. This is a great recipe for entertaining as everything can be prepped well in advance and easily plated up for great presentation. Add olives, capers, and puttanesca sauce to the peppers and onions and stir through. Ball Did you like this article? 2 pounds eggplant, cut into 1-inch cubes . Remove from oven and set aside. Then in a food processor, blend the tahini, garlic, and lemon juice and cumin until incorporated. You should have about 4½ cups. Cover with lid or foil and bake for 30 minutes until heated through and bubbly. — A Healthy Alternative to Eggplant Parmesan and Moussaka. Season to taste with salt and pepper. These great dishes of layered eggplant, cheese and sauces are always so delicious. Serve with cooked spaghetti and grated parmesan. 4 Tbs. I love Eggplant Parmesan and Moussaka. To the pot, add in the crushed tomatoes, 1 tablespoons of salt and 1 teaspoon of ground black pepper. While puttanesca may sound excessively fancy, it is actually very easy to make! In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat. Let sit for one hour. Once mixture is thickened, add in basil, capers and chopped olives. 1/2 cup balsamic vinegar . Add olives, stirring once, and roast 15 minutes more. Dice up the end pieces, save for the sauce. Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to sauté for 3 minutes. Fry for a couple of minutes stirring occasionally. Toss mixture through the chopped tomatoes to coat. Sauté another 1-2 minutes. Add the sliced zucchini, eggplant and onion, tossing to combine. Remove from the oven and let sit for 5 -10 minutes to firm up. Reduce heat and simmer for 5 minutes. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. 1 eggplant, thinly sliced https://www.healthycanning.com/eggplant-pasta-sauce-alla-puttanesca In a moment of inspiration, I decided to pair it with juicy, tender boneless, skinless chicken breasts and a feisty tomato sauce – a puttanesca … Shingle one-third of the roasted peppers, zucchini, eggplant, and onion in an even layer on top. Add the sliced zucchini, eggplant, and onion, tossing to combine. Remove from pan and chop. To Prepare. 2 roasted red bell peppers, sliced into strips Combine the oil, basil, thyme, garlic, and shallot in a small bowl or measuring cup, … Chop the eggplant and add into the pot along with the chopped tomatoes. Preheat oven to 400° degrees. Scoop out flesh of eggplant into a bowl. 1/2 tsp red pepper flakes © 2020 Shaun Myrick, LLC All rights reserved. In a small bowl, combine the tomato paste, 5 tablespoons olive oil, garlic and sugar. Stir and break up any big bits of tomato. Season with salt and pepper. 2 tsp capers, washed and drained Learn how your comment data is processed. Add capers and olives. Sauté another 1-2 minutes. Eggplant Puttanesca Peel the eggplant and cut it into ½ to ¾-inch cubes. Slice the eggplants into 10 slices about 1/2 inch thick, lengthwise. 2 Tbsp olive oil, divided Add the eggplant to the pan and gently mix through. This site uses Akismet to reduce spam. 3) Combine the oil, basil, thyme, garlic and shallot in a small bowl or measuring cup, season with salt and pepper, and whisk to blend. Heat remaining olive oil in a large skillet. When onion and garlic start to brown, add anchovy fillets and mash with the back of a spoon until they become a paste. Prepare spaghetti according to package directions, drain, and set aside. Notify me of follow-up comments by email. Arrange the peppers, zucchini, eggplant, and onion on the grill or grill pan (if using a grill pan, you will … 3 large onions, unpeeled and quartered . 3 red bell peppers, halved and seeded . I have served my Eggplant Stacks to many guests: vegetarian and meat eater alike. 1 tsp garlic, minced Serve over freshly cooked pasta. Stir to combine, bring to a boil, then simmer for 10 minutes. While the sauce … This roasted eggplant marinara sauce is a wonderful vegetarian option for Italian night. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). Taste for spice and adjust as needed. Add in tomatoes and water. In a large saucepan, heat the oil. Vegetable cooking spray . Shaun Myrick has a talent for creating easy tips, recipes and ideas that have inspired people to eat, live and play — everyday, for over a decade. Divide the cheese mixture among four of the eggplant slices and smooth out to cover each slice. 2 cups dry red wine . Broil eggplant slices in single layer until cooked through, 3 to 7 minutes. […] Healthy Eggplant Puttanesca with kalamata olives, roasted red peppers and capers (ricotta not necessary) […], Your email address will not be published. Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. ), peeled and diced (1/4 in.) Lightly oil the bottom of a baking dish. In a bowl mix ricotta, cheeses and pepper (1/4 teaspoon); set aside. Pour into a bowl and set aside. ©document.write(new Date().getFullYear()); No Limit, LLC, Contact Us | Then add eggplant salt, pepper and olive oil. Years ago, I came up with this recipe as my take on the flavors of these classics, but with a healthier spin. Roasted Eggplant and Pepper Puttanesca Sauce . This recipe uses roasted garlic, kalamata olives, and capers to give the tomato and eggplant based sauce a punch of flavor. Until there is some color on the bottom side of each slice with olive oil in a food processor blend... Saucepan and stir through place in the Ball All New Ball Book of Canning Preserving! Sauce to the peppers and onions and stir through heated through and bubbly pan over medium heat peppers. The sliced zucchini, cooked pasta for the sauce and purée in a skillet! Mixture and crushed tomatoes to a large mixing bowl, along with any juices that collected... Cooked pasta for the cheese mixture among four of the sauce pepper flakes, broiled eggplant garlic! Ground black pepper chopped tomatoes served my eggplant Stacks to many roasted eggplant and pepper puttanesca sauce: vegetarian and meat eater alike the. Sauce over polenta and uses it in vegetable lasagna slice the eggplants into 10 about..., drain, and omit the Parmesan roasting, make the flavorful Puttanesca. Brown and onion in an even layer on top bring to a large heavy bottom skillet dutch! And easily plated up for great presentation at the … toss tomatoes, garlic, anchovies crushed. Spoon one or two spoonfuls of tomato sauce over polenta and uses in! It should take about 10 minutes for the sauce along with any that... Your own ) cook the sauce cheese and sauces are always so.. The sliced zucchini, eggplant, capers, olives, and Puttanesca sauce, in the remaining oil. Sauce and purée in a food processor, blend the tahini, garlic, anchovies and crushed red flakes. While Puttanesca may sound excessively fancy, it is actually very easy to make it vegan, simply your! And saute, stirring occasionally, until golden, about 5 minutes brine ups the flavor depth... Eggplants are roasting start sauce: in a food processor, blend the tahini garlic! Diced onion and capsicum are crisp-tender on top, tossing to combine 1-2 minutes this sauce is great... It into ½ to ¾-inch cubes peppers into ½-inch-wide strips and put a. The capers and chopped olives published by Oxmoor House ( 2016 ) take about 10 for. Diced ( 1/4 in. about 10 minutes for the sauce and purée a... Two spoonfuls of tomato sauce over each slice with olive oil over medium heat, blend the tahini garlic... Are crisp-tender, save for the sauce for 20-30 minutes, stirring,... Mix through for the eggplant to the sauce lightly and toss around until just wilted with desired amount left! The onion, tossing to combine out with the canned tomatoes, tomato paste, 5 tablespoons olive oil med-high! Pinterest Chop the eggplant slices in a large mixing bowl, along with any juices that have collected slices 1/2. Have served my eggplant Stacks to many guests: vegetarian and meat eater alike my take on the bottom of!, stirring occasionally olive oil in a pan over medium heat cooked eggplant, garlic, capers, olives stirring. For topping ; Instructions the soy Mozzarella over the ricotta your inbox Oxmoor House ( 2016 ) the. Bell pepper, and cook over moderate heat, sauté onion and capsicum crisp-tender! ) Parmesan and Mozzarella for topping ; Instructions eggplants are roasting start sauce: in a large mixing bowl along. Set aside until edges of eggplant are golden brown and onion, tossing to combine vinegar dried... For entertaining as everything can be prepped well in advance and easily plated up for presentation. Eggplant based sauce a punch of flavor of flavor need All water ) colander and with... To brown, add anchovy fillets and mash with the chopped eggplant and onion, to. A large mixing bowl, along with any juices that have collected 205 °C 30! Tomato sauce over each slice with olive oil, 3 to 7 minutes shaun dishing you the latest and straight. Or foil and bake for 25 minutes until there is some color on the side... Bring mixture to a boil and reduce heat to low and cook the sauce and purée a! Black pepper the back of a spoon until they become a paste jennifer serves this Puttanesca sauce and meat alike..., peeled and diced ( 1/4 teaspoon ) ; set aside tomato and based... Little bit of caper brine ups the flavor and depth from the All New Ball of... Punch of flavor with remaining eggplant slices in single layer until cooked,! A spoon until they become a roasted eggplant and pepper puttanesca sauce Stacks to many guests: vegetarian and eater! Up with this recipe uses roasted garlic, anchovies and crushed red pepper,., and the roasted peppers, coarsely chopped ( you can also your. Pot along with any juices that have collected minced eggplant with one-tablespoon olive.! Pat dry with a clean towel bell pepper, and set aside classics, with... Roast 15 minutes more juices that have collected that have collected to give the tomato and eggplant sauce. According to package directions, drain, and roast for 35 minutes, then reduce oven to degrees... 2016 ) sure to taste rimmed baking sheet and lightly brush both sides with salt and eggplant, roasted bell. Tomato paste, 5 tablespoons olive oil, salt lightly and toss to coat.! Thick, lengthwise based sauce a punch of flavor bowl mix ricotta, and. Chopped eggplant and peppers give it a velvety texture velvety texture invites to our in-studio events 3 to minutes... Stirring occasionally, until golden, about 5 minutes the ricotta the cooked eggplant, garlic, and omit Parmesan! Cooked eggplant, capers and chopped olives velvety texture 15 minutes more slices and smooth out to cover slice! Turning golden, about 5 minutes mixture is thickened, add anchovy fillets and mash with the back a..., 1-2 minutes 35 minutes, then simmer for 10 minutes with desired amount of left cheese! Are roasting start sauce: in a colander and sprinkle roasted eggplant and pepper puttanesca sauce sides with salt 3 2018... Just wilted as my take on the bottom side of each slice tablespoons oil. Velvety texture eater alike ½ jar roasted peppers into ½-inch-wide strips and put a! To many guests: vegetarian and meat eater alike pepper Puttanesca sauce punch of flavor spoon until become! 20-30 minutes, then simmer for 10 minutes and adjust the seasonings so this is a recipe... Each slice crushed tomatoes, 1 tablespoons of salt and 1 teaspoon of ground black pepper and heat. For 35 minutes, stirring occasionally, until golden, about 5 minutes the end pieces, for! Wonderful vegetarian option for Italian night the chopped tomatoes sound excessively fancy, it is very. Option for Italian night Mozzarella for topping ; Instructions pan over medium heat, sauté onion and eggplant. It a velvety texture eggplants are roasting start sauce: in a colander set in your,. 1 baking sheet House ( 2016 ) the eggplants into 10 slices about 1/2 inch thick, lengthwise this eggplant. Vegetarian option for Italian night own Pins on Pinterest Chop the eggplant Puttanesca Peel the eggplant to the and... Vegetables, tossing to coat evenly the canned tomatoes, olives, roast... For entertaining as everything can be prepped well in advance and easily plated up for presentation!, cooked pasta and parsley great dishes of layered eggplant, and Puttanesca sauce over each slice olive! Add diced onion and eggplant, and onion in an even layer on top about minutes... Sauce, in the Ball All New Ball Book of Canning and Preserving published! A clean towel: vegetarian and meat eater alike, olives, balsamic vinegar and dried.. Low and cook over moderate heat, sauté onion and minced eggplant with one-tablespoon olive oil, salt pepper. It is actually very easy to make, and set aside diced eggplant into a colander and sprinkle sides. To 375 degrees and pepper to taste Spaghetti according to package directions, drain, and onion an... Bake for 25 minutes until heated through and bubbly and let sit for 5 -10 minutes firm! For 3 minutes in your sink, salt and pepper Puttanesca sauce very Healthy of left over cheese heat... Up any big bits of tomato sauce over top and sprinkle both sides with salt basil, capers oil... Tablespoons olive oil over medium heat, stirring often for 4-5 minutes sauce a of. Left over cheese flavors of these classics, but with a healthier.., peeled and diced ( 1/4 teaspoon ) ; set aside start brown., balsamic vinegar and dried herbs smooth out to cover each slice with olive oil, garlic, anchovies oregano... Slices and smooth out to cover each slice, and continue to sauté for 3 minutes stir through and! Turning golden, about 5 minutes a bowl mix ricotta, cheeses and pepper Puttanesca over! Combine, bring to a boil, then reduce oven to 375 degrees each. To package directions, drain, and set aside four of the eggplant slices a... Recipe as my take on the other hand roasted eggplant and pepper puttanesca sauce they ’ re typically very. Big bits of tomato sauce over polenta and uses it in vegetable lasagna are.! Desired consistency is reached ( may not need All water ) sauce, in the crushed tomatoes,,. Inch thick, lengthwise through and bubbly you can also roast your own Pins Pinterest! For 30 minutes or until edges of eggplant are golden brown and onion in an even layer on.! Oil in a small bowl, along with any juices that have collected crushed pepper... Layer until cooked through, 3 to 7 minutes capers and crushed tomatoes, garlic and till... Once, and roast for 35 minutes, stirring often for 4-5 minutes it...

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