Tomato-Eggplant Sauce

Name: Tomato-Eggplant Sauce
Ingredients: Balsamic vinegar; ¼ teaspoon red pepper flakes; 1½ cups minced onions; 1 tablespoon roasted garlic; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons olive oil, plus additional for brushing the eggplant; Kosher or sea salt and freshly ground pepper; 1¼ pounds eggplant; 2 tablespoons olive oil, plus additional for brushing the eggplant; 2 teaspoons dried oregano; 1 teaspoon fennel seeds; 1 cup rich chicken stock or mushroom stock; 1 cup rich chicken stock or mushroom stock; ½ cup dry white wine; One 35-ounce can plum tomatoes; ½ cup finely diced cremini or shiitake mushrooms; ½ cup finely diced cremini or shiitake mushrooms

Preparation info

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1¼ pounds eggplant
2 tablespoons olive oil, plus additional for brushing the eggplant

Sauce
Gluten-free

Method

Preheat the oven to 400°F. Slice the eggplant lengthwise into ½-inch-thick slices, brush lightly with olive oil, and season both sides with salt and pepper. Put in a single layer on a baking sheet and roast