Pasta, the ultimate comfort food. I appreciate it entirely, but it does not get better than an honorable marinara. I chose to amp up the traditional marinara with an addition of a roasted eggplant. This constituted an earthy depth to the sauce. The marinara was hearty, and held up nicely against a strong spaghetti. I am inclined to favor vegetarian pastas, and rest assured even a sincere meat lover would adore this sauce. A side of crusty bread and a salad tossed in a bright vinaigrette made for excellent accompaniments to this gorgeous pasta. I often entertain with pasta, because truly who does not love it.
Roasted Eggplant Marinara
1 medium eggplant
1 large can San Marzano tomatoes (crushed)
1 14 oz can diced tomatoes
3-4 garlic cloves
2 T balsamic vinegar
1 T basil
1 t fresh thyme
1 t baking soda
2 t crushed red peppers
salt and pepper to taste
Preheat oven to 400 degrees. Place eggplant and garlic on a baking sheet, drizzle with olive oil and salt: bake until soft and golden. Allow to cool.
Pulse eggplant and garlic in a food processor, along with all tomatoes.
Place in a saucepan, add all other ingredients. Simmer for 3-4 hours. Taste and season with salt and pepper as desired.
Until tomorrow...Peace.
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