Roasted red pepper and eggplant puree sounds fancier than it is. With just six ingredients, a little roasting and a little blending, this sauce is done. I am always looking for easy, clean recipes as a working Mama. Especially ones that I can pull off during the week that are also inexpensive. I usually add at least one pasta dish to our weekly menu and this is a new family favorite. It’s also a triple duty recipe; weeknight, nutritious, and freezable. If you’re serving four or less, this recipe alone should store you one zip lock bag for later. Double it up and you have several bags of sauce for the days that you just don’t have the time!
Lately we’ve been loving quinoa pasta. It’s flourless, which means less harsh on our bodies. Plus it has more nutrients. Even though we don’t have any gluten sensitivities in the house the less white flour we consume the better we feel. I had the opportunity to learn about nutrition and how fat, sugar, protein and different carbohydrates affect our bodies. I was diagnosed with gestational diabetes when pregnant with my first son. I had to prick my finger to test my blood sugar four times a day and document every morsel that I ate. It was a real eye opener and ultimately a blessing in disguise. I say that now, because at the time I was ticked off when I couldn’t have a slice of pizza or a bowl of pasta without my blood sugar skyrocketing! I am eternally grateful for that experience, not only was Mason born healthy and beautiful I acquired some really great habits that are continuously benefiting our family. Try this Roasted Red Pepper and Eggplant puree. Your kids will never know it isn’t tomato sauce and that it has so many more vitamins!
- 1 medium eggplant one inch cubes
- 3 whole garlic cloves
- 2 tablespoons extra virgin olive oil - divided in half
- 1 medium lemon halved (remove seeds)
- ¼ teaspoon crushed red pepper
- 2 roasted red peppers drained
- handful basil
- Turn the oven to 400°. Rinse and dry the eggplant. Cut off the ends. Chop in to one inch cubes.
- Peel the garlic. Rinse, dry and halve the lemons. Remove the seeds.
- Line a large baking sheet with parchment paper or silpat mat. Place the eggplant, garlic, and lemons on the baking sheet. Sprinkle over the crushed red pepper and one tablespoon of the olive oil. Pop in the oven for 35 minutes. Remove the lemons after 25 minutes so they are cool to the touch.
- In the meantime, drain the liquid from the roasted red peppers in a small colander. Grab a handful of basil and toss both in a food processor or blender.
- If you are serving this sauce over pasta, start boiling the water.
- When the vegetables are soft and ready to be blended add to the roasted red pepper and basil mix. If you are serving with pasta take 1 - ½ _ cups of the starchy pasta water (pasta must be in the water or leftover pasta water) to help smooth out the sauce.