Easy Eggplant Marinara

I get a lot of eggplant from my CSA. And I have to admit, eggplant is not my favorite. Eggplant is something I like to have occasionally. But the thing about CSA's is that when a veggie is in season, you get a lot of it. Don't get me wrong, I love my CSA. But getting so many eggplants has encouraged eggplant creativity! Here's a super easy eggplant marinara sauce. The eggplant makes the sauce thick and "meaty" without any meat.

Ingredients:

• 5 cups prepared marinara sauce (I make my Italian mother-in-law's sauce). You can add your roasted eggplants to store bought sauce, or make a quick sauce with crushed tomatoes, garlic, basil, tomato paste, and seasoning (click this link to see how).
• 2-3 eggplants
• Olive oil
• Pasta (I used angel hair)

Preheat your oven to 450. Brush your eggplants with olive oil.

Bake at 450 for 20 minutes. The eggplants will look.....well.....burnt. But I promise, they are delicious roasted eggplants.

When they are cool enough to handle, peel them. The peels will come off easily.

Rough chop.

Add to your marinara.

Puree. I use my immersion blender. Find it here on Amazon (this is my favorite kitchen tool). You can use a blender or food processor.

Thick, "meaty", and awesome.

I served with a side of CSA veggies (peppers, squash, and assorted greens) sauteed in olive oil with salt and pepper. I garnished the sauce with Parmesan cheese.

The Moose loved it! He is 14 months old and ate eggplant like it's going out of style!

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