Vegetarian

Roasted Eggplant Marinara Sauce is for Dinner.

Roasted Eggplant Marinara Sauce takes 20 minutes to prepare.

Roasted Eggplant Marinara Sauce takes 90 minutes to cook.

Roasted Eggplant Marinara Sauce makes 12 servings.

The ingredients for Roasted Eggplant Marinara Sauce are:

2 pounds eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks
3 tablespoons olive oil
3 tablespoons minced garlic
About 1/4 teaspoon salt
About 1/4 teaspoon pepper
1 onion (about 8 oz.), peeled and diced (1/4 in.)
3 cans (28 oz. each) crushed or ground tomatoes
2 teaspoons dried basil
1 1/2 teaspoons sugar
1 1/2 teaspoons dried oregano
3/4 teaspoon hot chili flakes or to taste

Here is how you make Roasted Eggplant Marinara Sauce:

1. In a 12- by 15-inch baking pan, mix eggplant with 2 tablespoons oil, 1 tablespoon garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bake in a 400? regular or convection oven, stirring once, until eggplant is browned and soft when pierced, 30 to 35 minutes.2. Pour remaining tablespoon oil into a 5- to 6-quart pan over medium heat. When hot, add onion and remaining 2 tablespoons garlic. Stir frequently until onion is very limp, 5 to 8 minutes.3. Add tomatoes, basil, sugar, oregano, chili flakes, and roasted eggplant. Cover and simmer, stirring occasionally, until tomatoes have broken down slightly and mixture is thick, 35 to 40 minutes. Add salt and pepper to taste.Yield: Makes About 12 cups, enough for about 2 pounds spaghetti; 8 to 12 servingsCALORIES 103 (35% from fat); FAT 4g (sat 0.5g); CHOLESTEROL 0.0mg; CARBOHYDRATE 16g; SODIUM 375mg; PROTEIN 3.1g; FIBER 3.1g Sunset, SEPTEMBER 2003 Number of Servings: 12Recipe submitted by SparkPeople user GRIFF963.

The nutritional information for Roasted Eggplant Marinara Sauce is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 131.4

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 870.4 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 5.7 g
• Protein: 4.2 g