Roasted Eggplant Tomato Sauce

Looking for a change from a simple tomato sauce? Eggplants become meltingly smooth in this easy sauce.

SERVES 8

2 (1-pound) eggplants, cubed

2 pounds fresh tomatoes, thickly sliced

3 cloves garlic, minced

3 tablespoons olive oil

1⁄2 teaspoon sea salt

1⁄2 teaspoon freshly ground black pepper

1 tablespoon minced fresh basil leaves

1 tablespoon minced fresh oregano

  1. Preheat oven to 350°F.
  2. Arrange the eggplant and tomato in a 9" × 13" baking dish. Sprinkle with garlic. Drizzle with oil. Toss to coat. Sprinkle with salt and pepper.
  3. Bake for 30 minutes or until the tomatoes are soft and juicy and the eggplant is tender. Stir in the herbs.

EGGPLANT EDIFICATION

Eggplants can be slightly bitter or watery. To combat this, salt the eggplant slices and allow them to drain for 20 minutes. Rinse the salt off and use as the recipe requires.