The end is near. Tonight’s forecast is calling for freezing temperatures. This makes me sad. Very, very sad. The only silver lining is the sweet anticipation of those soon-to-be-arriving 2012 seed catalogs.
Knowing my summer-loving nightshade vegetables will not survive after tonight’s freeze, I began harvesting all the remaining peppers, eggplants and tomatoes. (I only had one tomato since late blight and flooding really took a toll on my garden this year.) Now, what does one do will all those veggies? Why one makes eggplant marinara of course!
Eggplant Marinara - yields approximately 4 quarts of sauce
5 ping tung eggplants, sliced into 1″ rounds, about 2 pounds
4 purple beauty peppers, chopped – these are a smaller variety, so 2 medium peppers will work just as well.
1 onion, chopped
4 large cloves of garlic, sliced
1 qt canned tomatoes, I used my Amish paste
1 qt tomato sauce, you can substitute a 29 oz can of tomato sauce if you don’t can your own
6 oz tomato paste
1/3 cup brown sugar
several sprigs fresh oregano, chopped
a handful fresh basil, chopped
1 cup red wine
1 tbsp fresh-ground pepper corns
2 tbsp salt
In a large sauce pot, heat olive oil over medium heat; sauté onion and garlic ’til onion is translucent, 3-5 minutes. Add canned tomatoes (along with their liquid), peppers, eggplant, tomato sauce, tomato paste, brown sugar, wine, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
Remove from heat and allow to cool a bit before puréeing with an immersion blender. Ladle into quart containers and freeze.
I really enjoy this sauce on a bed of freshly made pasta, rice, or lentils.
Images and content copyright © 2009-2011 Danielle R Limoge.