Top with roasted red pepper … Bushels of red peppers are roasted and pureed (along with eggplant in some regions) to create enough ajvar to last through the winter. Eggplant is not one of my favorite vegetables but it has grown on me tremendously over the years, and it works so well here. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Drizzle the oil and sprinkle the seasonings over the vegetables. This quick and easy fresh tomato sauce, mixed with silky roasted eggplant and herbs, is a perfect late-summer dinner for when the evenings start to cool down. Process until smooth. Mafalda pasta has a flat shape with ribbon-like edges. Eggplant seems to get kind of a bad rap, but I for one really love it. It can be used in several different cuisines, cooks quickly, and it stands up to pretty much any cooking method - roasted, broiled, baked, grilled, etc. Rinse and pat dry. Add more sugar and water to taste in the end. (A large pan is preferable to facilitate even cooking.) ... Stir in tomatoes. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Meanwhile, prepare the sauce. This roasted eggplant and bell pepper pasta is the perfect vegetarian pasta dish that is rich in flavor and nutrients. Red pepper flakes are an optional addition for a bit of heat and can be reduced or omitted to make a mild sauce. Topped with thinly sliced beef and wilted Swiss chard, this is truly a satisfying meal. It can be used in several different cuisines, cooks quickly, and it stands up to pretty much any cooking method - roasted, broiled, baked, grilled, etc. In Serbia and other Balkan countries like Bosnia, Bulgaria, Croatia, and Macedonia, ajvar is the traditional way to preserve sweet, red peppers from the summer’s harvest. In a food processor, combine tomatoes, red peppers, almond butter and garlic. You might also like. Arrange the wedges of the eggplant and the red pepper in a baking pan. Serve Grilled Eggplant with Roasted Red Pepper Sauce as a sort of warm side salad. Remove the eggplant to a medium bowl and set aside. Assembly and Finishing Touches: 1.Add 1/2 eggplant slices to 9×13 or 9×12 casserole dish then top with 1/2 red pepper sauce. To start this Spicy Eggplant Marinara Sauce, you will be using two methods to cook the vegetables. So how about if you mix it into a baked pasta dish with Parmesan, mozzarella, garlic, and roasted red pepper sauce? Season with salt (preferably kosher) and pepper to taste. But one of my favorite things about this pasta is the sauce, which is made almost entirely from jarred roasted red peppers. Topped with thinly sliced beef and wilted Swiss chard, this is truly a satisfying meal. Bake for around 10 to 15 minutes or until soft and lightly brown. Rinse and pat dry. The tangy-sweet pepper sauce makes a perfect flavor pairing for the tender, creamy flesh of the grilled eggplant. Spread top with 1/4 cup pesto. Add wine, ¼ cup water, paprika, hot pepper sauce, salt and pepper. Meanwhile, prepare the sauce. Add wine, ¼ cup water, paprika, hot pepper sauce, salt and pepper. First, you will roast them and then you will finish them off with a slow simmer. It seems like it will be too…pepper … Mafalda pasta has a flat shape with ribbon-like edges. Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.) Repeat … Meanwhile, make the red pepper sauce. 4 Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Simmer sauce uncovered for 40 minutes (stirring occasionally). Place 4 slices of the roasted eggplant in the bottom of the prepared baking dish in one layer. But one of my favorite things about this pasta is the sauce, which is made almost entirely from jarred roasted red peppers. Drizzle the oil and sprinkle the seasonings over the vegetables. Roast in the oven for around 15 mins (turn with a spatula now and then) … In a food processor, combine tomatoes, red peppers, almond butter and garlic. Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges. It turned out great for me!" Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It seems like it will be too…pepper … I prefer the taste of roasted eggplant. It's a good choice for pasta sauces like this one, made from eggplant and sweet peppers, which are roasted and then blended until smooth.