A rich, spicy marinara with lots of garlic, red wine and roasted eggplant. Spice up your pasta tonight!
Preheat oven to 450F. Toss chopped eggplant, garlic and onion with olive oil. Add crushed red pepper (add less than 1 tablespoon if you don’t like things super spicy), salt, and ground pepper and toss to coat. Pour into a baking dish lined with foil and roast for 30 minutes, stirring once halfway through cooking.
Mash roasted vegetables with a fork. Pour into a large saucepan and add diced tomatoes, tomato paste, oregano, basil and red wine. Stir and bring to a boil over medium-high heat. Turn heat to medium-low, cover and let simmer for at least 30 minutes or up to a few hours. Serve over pasta. Serves 6-8.
This sauce would also be delicious with added spicy Italian sausage, ground turkey or beef, grilled prawns or meatballs!
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I love this recipe! I especially like serving it with italian sausage. On top of pasta or just with sausage, this is a hearty meal. The only thing I do slightly differently is chop about half the onions a little smaller. Also, if you don’t have a bottle of wine handy, it is still delicious (but add the wine!).
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Kurtis on 11.17.2015
Excellent recipe!