DifficultyBeginner

Inspired by Pasta a la Norma, which is a classic pasta dish of eggplant and tomatoes. With it being a hot and very dry summer and fall here my neighbours tomato plants have been producing like crazy. Tomatoes together with locally grown eggplant inspired this quick dish, perfect for an easy weekday meal or for any day of the week. Fresh tomatoes can be quite expensive at the store. It that case, you can use canned tomatoes. It won’t have the same brightness as fresh, however it is still very delicious. By roasting they eggplant and the sweet peppers you enhance the natural flavour and sweetness of the vegetables which translates to a more flavourful sauce. Use whatever fresh herbs you have available, such as basil, thyme, rosemary. In my case, I have fresh tarragon & marjoram growing in my garden. Why add anchovies you may ask? First of all don’t freak out-this won’t taste “fishy” . The anchovies give whatever your are making a deep umami and saltiness. Leave them out if your are vegan or vegetarian. I serve this over basmati rice, however you could serve it over roasted/cooked squash or zucchini.

Save
Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 4 tbsp extra virgin olive oil
 1 lb eggplant, chopped into large bite sized cubes About 3-4 small or 1 large eggplant
 1 -2 sweet peppers, seeded and chopped into large bite sized pieces
 avocado oil for drizzling
 sea salt and freshly cracked black pepper
 1 small onion, chopped
 3 cloves garlic, slices
 6 anchovy fillets, rinsed
 1 large pinch dried chilli flakes
 1 lb fresh tomatoes, roughly chopped Or use 1-28 ounce can whole or diced tomatoes
 1 handful of chopped fresh herbs such as: basil, tarragon, marjoram, rosemary Or use 2 tbsp dried herbs
1

Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper. Drizzle eggplant and peppers with avocado oil & sprinkle with sea salt & pepper. Roast ab 20-25 minutes or so, until softened and golden brown. Add olive oil to a deep saucepan.

2

Add onion, cook 15 min, until softened, add garlic and anchovies and cook a few minutes. Add chili flakes. Add tomatoes(or canned tomatoes) & cook over medium low heat until tomatoes start to break down, about 15 minutes. Add roasted eggplant & stir. Stir in chopped chopped fresh herbs ( I used marjoram & tarragon) - drizzle over extra olive oil. Serve over rice or cooked squash or zucchini. Add extra sea salt if needed.

Ingredients

 4 tbsp extra virgin olive oil
 1 lb eggplant, chopped into large bite sized cubes About 3-4 small or 1 large eggplant
 1 -2 sweet peppers, seeded and chopped into large bite sized pieces
 avocado oil for drizzling
 sea salt and freshly cracked black pepper
 1 small onion, chopped
 3 cloves garlic, slices
 6 anchovy fillets, rinsed
 1 large pinch dried chilli flakes
 1 lb fresh tomatoes, roughly chopped Or use 1-28 ounce can whole or diced tomatoes
 1 handful of chopped fresh herbs such as: basil, tarragon, marjoram, rosemary Or use 2 tbsp dried herbs

Directions

1

Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper. Drizzle eggplant and peppers with avocado oil & sprinkle with sea salt & pepper. Roast ab 20-25 minutes or so, until softened and golden brown. Add olive oil to a deep saucepan.

2

Add onion, cook 15 min, until softened, add garlic and anchovies and cook a few minutes. Add chili flakes. Add tomatoes(or canned tomatoes) & cook over medium low heat until tomatoes start to break down, about 15 minutes. Add roasted eggplant & stir. Stir in chopped chopped fresh herbs ( I used marjoram & tarragon) - drizzle over extra olive oil. Serve over rice or cooked squash or zucchini. Add extra sea salt if needed.

Tomato & Roasted Eggplant Sauce with fresh herbs (GF DF)