Southern Table creates eggplant pasta sauce


Southern Table creates a unique pasta sauce for What's for Dinner.

Roasted Eggplant and Red Pepper Sauce Recipe:


• 1 small eggplant halved lengthwise

• 1/4 cup Raimondo Winery roasted chili extra virgin olive oil

• 7 oz roasted red peppers

• 1/4 tsp red pepper flakes

• 1 Tbsp minced garlic

• 16 oz of roasted plum tomatoes

• 1 cup coarsely chopped, pitted olives

• 1/2 cup fresh basil chopped

• 1 tsp sea salt


Preheat oven to 450. Roast eggplant, cut side down, on a baking sheet until tender, about 30 mins. Cool, remove skin and coarsely chop pulp. Heat oil in large skillet over medium heat. Add roasted peppers, pepper flakes and garlic, cook for about 1 minute. Add eggplant, tomatoes with liquid, salt, and olives. Break up tomatoes with wooden spoon. Simmer until eggplant is soft, about 5 mins. Stir in basil. Add to pasta or use as a topper on meats, chicken, or fish.

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