Easy, healthy, and perfect for double batching the sauce to freeze. Make it vegetarian by using vegetable stock or water. Click here for a printable version (until I figure it out for the blog).
- – 1 medium raw eggplant
- – 1 sweet red pepper
- – 1 sweet yellow, green, and/or orange pepper
- – Olive oil cooking spray
- – 2 tsp olive oil
- – 3/4 tsp table salt, divided
- – 1 -2 clove(s) garlic, minced
- – 8-10 cherry tomatoes, halved
- – 1/4 tsp crushed red pepper flakes (optional)
- – 1/8 tsp black pepper
- – 2 Tbsp basil, fresh, roughly chopped (if dried use 2 tsp)
- – 2 Tbsp chives, fresh, roughly chopped
- – 1/2 cup(s) fat-free chicken or vegetable broth
- – 15oz Muir Glen Organic Fire Roasted crushed tomatoes
- – Feta cheese, crumbled
- – 16 oz whole wheat angel hair pasta
Preheat oven to 425ºF.
Slice vegetables into 1 inch pieces. Coat a non stick baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray (olive oil tends to absorb into the eggplant); season with 1/2 teaspoon of salt. Roast, until lightly browned, about 15 minutes or until soft. Toss halfway to avoid sticking. Remove from oven and cool to room temperature.
Coat a large nonstick pan with olive oil; heat over low-medium heat.
Add garlic, basil, chives and stir, for about 1 minute until the garlic smells sweet. Watch carefully, garlic will burn quick. Turn down heat if needed. Add fresh tomato, stir, and cook until slightly pulpy, about 2-3 minutes more. I did not halve mine and I ended up having to after taking this picture as they took too long to cook.
Stir in crushed tomatoes; mixing spices, oil, tomatoes and garlic well.
Simmer until broth is slightly reduced and mixture has a sauce consistency, about 10-15 minutes. Stir occasionally.
Then eat it until you think you’ll explode. Enjoy!
Click here for printable version.