Eggplant Marinara

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

olive oil

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.

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Filed under Spices & Sauces, Vegan, Vegetarian

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