Eggplant-Pepper Tomato Sauce

Name: Eggplant-Pepper Tomato Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Cuisine: Global
Ingredients: 7 servings Freshly ground black pepper; 794 grams diced tomatoes, drained; 454 grams eggplant (about 1 medium eggplant); 79 milliliters coarsely chopped fresh basil leaves; 4 mediums garlic cloves; 7 servings Kosher salt; 8 Tbsps olive oil; 2 mediums red, yellow, or orange bell peppers; 2 Tbsps coarsely chopped fresh oregano leaves; 59 milliliters coarsely chopped fresh Italian parsley leaves; 473 milliliters low-sodium vegetable broth or water; 1 medium yellow onion

Need a gluten free, primal, and whole 30 sauce? Eggplant-Pepper Tomato Sauce could be a super recipe to try. This recipe serves 7. One portion of this dish contains approximately 3g of protein, 17g of fat, and a total of 222 calories. Head to the store and pick up oregano leaves, olive oil, vegetable broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Trim and cut the eggplant into medium dice; place in a colander in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice.

Ingredients you will need

Bell Pepper

Vegetable

Eggplant

Salt

Equipment you will use

Colander

Bowl

Place in a large bowl.

Equipment you will use

Bowl

Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.When the eggplant is ready, lightly blot it with paper towels to remove any excess moisture.

Ingredients you will need

Whole Garlic Cloves

Eggplant

Onion

Equipment you will use

Paper Towels

Bowl

Heat 6 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes more.

Ingredients you will need

Eggplant

Remove the eggplant to a medium bowl and set aside.

Ingredients you will need

Eggplant

Equipment you will use

Bowl

Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Garlic

Onion

Add the browned eggplant, canned tomatoes, vegetable broth or water, and oregano and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.Stir in the basil and parsley. Taste and season with additional salt and pepper as needed.

Ingredients you will need

Canned Tomatoes