Roasted Eggplant And Easy Tomato Sauce With Rigatoni

This tasty meal came together quickly and I think would also work great using zucchini in place of the eggplant:)

• The recipe will follow at the bottom of the page.

I started out with this large eggplant which I peeled and cut up into 1″ cubes. Once that was done I coated the cubes with olive oil, Italian seasonings, garlic powder, salt and pepper. I spread the pieces on a cookie sheet and roasted the eggplant until browned at 400 degrees for 20 minutes.

TIP: If some of the cubes stick just scrap them off the sheet with a spatula and throw them into the sauce. They ad great texture and flavor.

For my easy sauce I used a can of crushed tomatoes and the same flavorings I put on the eggplant with the edition of some crushed red pepper flakes.

To start my sauce I chopped a medium onion and sauteed it in olive oil until a bit browned. To keep it from burning I kept adding little bits of water when needed.

Then I added the can of crushed tomatoes and seasonings to the pan along with the half can of water I swirled in to get all the tomato out. I brought this to a light boil, turned the heat down so the mixture just simmered and let that cook for 45 minutes.

When the sauce cooked down to the consistence I wanted I added in the eggplant and heated everything through. I also taste tested for salt.

TIP: On occasion my sauce will be a bit to acidic. Sometimes during cooking I taste it and add 1/2tsp of sugar to mellow that out.

Here is my final dish served up with some rigatoni and broccoli to round this meal out. It tasted great and was nice and hardy on this brisk Autumn evening. Next time I’m definitely trying this with zucchini:)

Thank you for stopping by:)

XXOORoni♥

Roasted Eggplant And Tomato Sauce With Rigatoni

Roasted Eggplant

• 1 Medium to large eggplant
• 2-3 Tbsp. olive oil
• 1/4 tsp each garlic powder, salt and pepper
• 1/2 tsp Italian seasoning

1. Preheat oven to 400 degrees
2. Peel and cut eggplant in to 1″ cubes
3. Combine the rest of the ingredients and mix with the eggplant cubes until they are covered.
4. Roast in the oven on a cookie sheet for 20-25 minutes.

Tomato Sauce

• 1 28oz can of crushed tomatoes
• 1 tsp Italian seasonings
• 1/4 tsp garlic powder, salt, pepper and crushed red pepper flakes
• 1 medium onion, chopped
• 1/2 of the 28oz can of water
• 2 tbsp olive oil

1. In a large pan saute onions until lightly browned in olive oil.
2. Add all the other ingredients and stir.
3. Bring to a light boil, turn heat down to a simmer and cook 1/2-1 hour until sauce has thickened.
4. Add in roasted eggplant and heat through.
5. Serve over whatever pasta you and your family enjoys!

Bon appétit

hi