Roasted Mushroom, Eggplant and Tomato Sauce
A mostly hands-off sauce made in the oven, then finished off on the stove top, mushrooms, eggplant and fresh tomatoes cooked down into a simple, chunky sauce is a favorite that warms the house during the cooler, late summer nights. Delicious all by itself, or on chicken, seafood, over grains, and of course, on pasta. Tastes even better if allowed to sit for 24 hours and freezes beautifully, reheating on the stove top.
ROASTED MUSHROOMS, EGGPLANT AND TOMATO SAUCE
Makes approximately 2 cups.
- 1 small onion, chopped
- 2 cloves garlic, roughly minced
- 4 oz favorite mushrooms (shiitakes and oysters work great)
- 1 cup eggplant, peeled and cubed into 1/2 pieces
- 1 cup fresh tomatoes, roughly chopped and juices reserved
- 1 to 2 tablespoons olive oil
- sea or kosher salt
- 1/4 to 1/2 red wine, vegetable broth or water
- pinch of favorite dried hot chilis or red chili flakes, seasoning to taste
- ground black pepper to taste
- fresh basil and grated parmesan cheese (optional)
- Preheat oven to 500 degrees F.
- In a large oven proof skillet or well seasoned cast iron pan, mix together the first five ingredients. Add 1 tablespoon of olive oil and toss. Add more oil as needed so the vegetables are lightly coated. Spread evenly in bottom of pan and sprinkle generously with sea salt. Set aside for 5 to 10 minutes while oven heats to temp, letting the salt pull water from the vegetables.
- Roast vegetables for 10 to 15 minutes, stirring once halfway through. When soft and fragrant, pull skillet from oven and place over medium heat on the stove top. Add 1/4 wine or broth and reserved tomato juice, scraping up bits from the pan as needed. Bring to a simmer, adding hot chilis to taste. Lower the heat, and cook for 5 minutes longer, stirring occasionally, adding more wine, broth or water as needed until the sauce is thick, chunky and fragrant. Taste for seasoning, and serve with fresh basil and parmesan cheese.