Roasted Garlic and Eggplant Sauce

This was my dinner last night. I served the sauce over brown rice penne and then served that over grilled zucchini. Someone asked for the recipe so I tried to remember exactly what I did. This is pretty close. It was delicious last night so if you give it a try please let me know what you think of it.





Roasted Garlic and Eggplant Sauce

1 large head of garlic
2 medium eggplant, washed, peeled and cut in 1/2" cubes
4 T olive oil - plus some for smearing the garlic head
3 cups chopped tomatoes with juices (fresh, boxed or canned)
1 med red onion finely chopped
1/8 cup fennel chopped finely
2 T balsamic vinegar
1 t fresh chopped oregano or 1/4 t dried
1 T fresh chopped basil or 1 t dried
1 T fresh chopped parsley or 1 t dried
1/2 t freshly ground black pepper

Marinate the eggplant. Place eggplant, vinegar, 3 T olive oil, basil, oregano, parsley and pepper in a large zip-lock bag or bowl, mix well and place in the fridge to marinate for at 20 to 30 minutes.

Roast the garlic. Heat oven to 400f. Remove outer papery skin from garlic head but leave head intact. Cut 1/4" to 1/2" off pointy end of garlic. You should be able to see the actual garlic in side. Smear the entire thing with olive oil and wrap in aluminum foil or place in a small covered ramekin, cut side up. Roast for 30- 35 minutes or until cloves feel soft when press with a finger. When cool enough to handle squeeze soft garlic out of cloves into a small bowl and set aside.

Roast eggplant. Place marinated eggplant in a baking pan and roast for 30 minutes. Stir mixture often to prevent burning and ensure even roasting.

In frying pan over med heat saute onions and fennel, in remaining oil, until soft and fragrant. Add tomatoes and reserved garlic and stir to combine. Saute for about 5 minutes. Add eggplant mixture and stir to combine. Can be served now or reduce heat to low and simmer for 20 minutes for added richness.

Enough sauce for 1 lb pasta.