As part of the Fall Fitness Challenge, I have been trying to eat healthier meals, incoporating more vegetables and less refined-white carbs. One of my favorite recipes that I’ve made during this challenge is this Roasted Eggplant Marinara Sauce, using up all the produce I’d picked up at the local farmer’s market. In lieu of regular white pasta, I decided to use spaghetti squash, although I would have also gone with a small portion of a nice whole wheat pasta too. For a little extra protein, I served it up with a nice chicken breast cooked with a little olive oil in a pan while the sauce was finishing up. This made plenty of leftovers for me to take for lunches to the office. It was a great very-filling meal that I’ll be sure to make again.
What you’ll need:
1 large Eggplant
Kosher Salt
4 cloves Garlic, minced
3 tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper
1 large Onion
1 Green Pepper (I used a bit of red pepper too because I had it in the fridge)
1 28oz can of Tomatoes
A handful of Fresh Basil Leaves
2 tsp Dried Oregano
1/2 tsp Hot Chili Flakes
Preheat oven to 400°F.
Toss eggplant, garlic, salt, pepper and 1 tbsp of olive oil into a large baking pan. Bake for 30-35 minutes until eggplant is browned, stirring once.
Pour remaining 2 tbsp of olive oil into a large pot over medium heat. When hot, add onion, stirring often until onion is almost soft.
Add tomatoes, basil, oregano and chili flakes. Cover and simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened. After about 35-40 minutes, check consistency and adjust with salt and pepper to taste.
Makes approx 6 servings.
