Searching for a crowd pleasing dish? This is the one! I brought this over to my friends big Thanks Giving dinner a couple of years ago and had been asked to prepare the recipe ever since. Think about double or triple helpings. Although Pilgrims did not have eggplants at their Thanks Giving Feast, our multicultural ways of living is forgiving us for a taste of Mediterranean.
Originally the recipe calls for deep frying but I think roasting is a healthier version. Watching calories or your fat intake, you can definitely use your non stick grill. Garlic and tomato sauce is the secret here. Serve with fresh warm bread for dipping.
Cover your baking dish with aluminum foil. Roast vegetables- eggplants, red peppers, jalapeno peppers, etc. in the oven under the broiler. Check often for doneness. Slice eggplants, keep skins on, lay them over the broiler safe dish and brush them with extra virgin olive oil. Roast for 15 minutes, flip the vegetables over in midway. Think about your favorite veggies. Add them to the list. I prefer eggplants, red peppers and jalapeno peppers in this recipe.
For the sauce wash, peel the skins and dice 2 lbs of tomatoes. In a sauce pot bring the tomatoes to a boil with 3 tablespoons of olive oil. Mince 4-5 cloves of garlic and mix with the tomato sauce . Simmer for about 10 minutes, tomatoes will get a rich darker red tone. Add salt, pepper and 1 teaspoon of sugar to the sauce. Pour the sauce over your roasted veggies.
My five year old daughter enjoyed helping and tasting! through the process.
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