Eggplant Pasta Sauce
1 medium eggplant, whole
1 medium zucchini, sliced
1 medium yellow onion, sliced
3 shallots, sliced
1 whole yellow bell pepper
salt and pepper to taste
olive oil
1/2 cup fresh basil leaves
2 whole cloves garlic
1 teaspoon each: salt and pepper
1 tablespoon fresh thyme leaves
1/8 cup fresh mint leaves
juice of 1 lemon
1 large tomato, chopped
2 tablespoons honey
Olive oil
Preheat oven to 350F. Arrange all the veggies on a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Mix up the veggies (excluding eggplant and bell) with hands to evenly coat with oil and seasonings. Be sure to turn the pepper and eggplant periodically. Remove skin and seeds from bell pepper and skin from the eggplant. Chop roughly. Allow all of the roasted veggies to cool.
In a food processor or blender, combine basil, garlic, tomato, salt and pepper, thyme, mint, lemon juice and honey. Pulse until chopped up. Add cooled veggies (they don't need to be room temperature, but there shouldn't be steam anymore) to food processor or blender. Pulse to chop the stuff up and combine a bit, then turn on and allow to fully blend, while streaming a bit (probably not more than 1/8 - 1/4 cup) of olive oil in. Finish blending until nearly smooth (think salsa texture), then put in a medium saucepan and bring to a slow boil (on low heat). Makes a quart or so.
1 medium zucchini, sliced
1 medium yellow onion, sliced
3 shallots, sliced
1 whole yellow bell pepper
salt and pepper to taste
olive oil
1/2 cup fresh basil leaves
2 whole cloves garlic
1 teaspoon each: salt and pepper
1 tablespoon fresh thyme leaves
1/8 cup fresh mint leaves
juice of 1 lemon
1 large tomato, chopped
2 tablespoons honey
Olive oil
Preheat oven to 350F. Arrange all the veggies on a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Mix up the veggies (excluding eggplant and bell) with hands to evenly coat with oil and seasonings. Be sure to turn the pepper and eggplant periodically. Remove skin and seeds from bell pepper and skin from the eggplant. Chop roughly. Allow all of the roasted veggies to cool.
In a food processor or blender, combine basil, garlic, tomato, salt and pepper, thyme, mint, lemon juice and honey. Pulse until chopped up. Add cooled veggies (they don't need to be room temperature, but there shouldn't be steam anymore) to food processor or blender. Pulse to chop the stuff up and combine a bit, then turn on and allow to fully blend, while streaming a bit (probably not more than 1/8 - 1/4 cup) of olive oil in. Finish blending until nearly smooth (think salsa texture), then put in a medium saucepan and bring to a slow boil (on low heat). Makes a quart or so.
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