Roasted Pepper and Eggplant Marinara

Name: Roasted Pepper and Eggplant Marinara
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams Italian tomatoes; 473 milliliters chicken stock; 1 large Fresno chile pepper or Holland chile pepper; 1 medium large firm eggplant; 2 fresh basil leaves, torn; 1 leave Fresh flat parsley, leaves picked and chopped; 1 large head garlic; 454 grams long fusilli pasta; 4 servings Extra-virgin olive oil, for brushing eggplant; 1 Sprig fresh oregano, leaves picked and finely chopped; 4 servings Grated Pecorino cheese; 2 larges red bell peppers; 1 Sprig fresh rosemary, leaves picked and finely chopped; 4 servings Salt and freshly ground black pepper

Roasted Pepper and Eggplant Marinara might be just the main course you are searching for. This recipe serves 4. Watching your figure? This vegetarian recipe has 831 calories, 33g of protein, and 26g of fat per serving. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. Head to the store and pick up sprig oregano, olive oil, sprig rosemary, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.

Ingredients you will need

Chili Pepper

Peppers

Equipment you will use

Oven

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Rosemary

Clove

Garlic

Wrap

Equipment you will use

Aluminum Foil

Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Roasted Garlic

Chili Pepper

Eggplant

Equipment you will use

Food Processor

Baking Sheet

In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.

Ingredients you will need

Eggplant

Tomato