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Spicy Arrabbiata Tomtao-Pepper and Eggplant Sauce/Dip takes several minutes to prepare.

Spicy Arrabbiata Tomtao-Pepper and Eggplant Sauce/Dip takes several minutes to cook.

Spicy Arrabbiata Tomtao-Pepper and Eggplant Sauce/Dip makes 5 servings.

The ingredients for Spicy Arrabbiata Tomtao-Pepper and Eggplant Sauce/Dip are:

1 (1 lb.) small eggplant
1 (24 oz) bottle Bertolli Arrabbiata Spicy Tomato & Red Pepper Sauce

Here is how you make Spicy Arrabbiata Tomtao-Pepper and Eggplant Sauce/Dip:

Wash eggplant and pat dry with clean kitchen cloth or paper towel. Do NOT pierce eggplant with fork. Place oven rack in center and partially cover it with aluminum foil by wrapping edges around wires. This prevents drips from the eggplant. It doesn't have to cover the whole rack, Preheat oven to 350 degrees. Roast eggplant for 45-60 minutes, until it is wrinkled and insides feel soft. Remove carefully with tongs and allow to cool completely on counter until you are ready to proceed.Cut off the top of the eggplant. Make a full length slit with knife vertically from top to bottom; the shell of the eggplant should easily peel from the fruit of the eggplant. In a food processor, using the S-blade, puree the eggplant. Add the Bertolli sauce in two parts and continuing blending until mixture is a thick, chunky sauce. Pour into a large saucepan and bring to a simmer for 5-7 minutes. Serve with pasta or as a dip for fresh vegetables such as zucchini and yellow or green bell peppers. This makes A LOT if you are using for dip, great for a party. You can also dip bread sticks or fried mozzarella sicks or fried battered mushroom.Serving Size:?Makes 5-7 servings.

The nutritional information for Spicy Arrabbiata Tomtao-Pepper and Eggplant Sauce/Dip is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 33.1

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 69.4 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 2.5 g
• Protein: 1.3 g