Prep 25 mins
Cook 1 hr
I just watched Rachael Ray make this on Foodnetwork.com and it looks sooo good I'm putting it here to make soon! It's from Cooking Channel: Rachael's Week in a Day (It's a Breeze).
- 2 large red bell peppers
- 1 large fresno chile pepper (or your favorite chile pepper)
- 1 large head garlic
- 1 sprig fresh rosemary, leaves picked and finely chopped
- 1 medium large firm eggplant
- extra virgin olive oil, for brushing eggplant
- fresh ground black pepper
- 2 cups vegetable stock (or chicken stock)
- 1 (28 ounce) can Italian tomatoes
- 2 fresh basil leaves, torn
- 1 sprig fresh oregano, leaves picked, finely chopped
- 1 lb long fusilli (or pasta of choice)
- grated pecorino cheese
- fresh flat-leaf parsley, leaves picked and chopped
- Char the skins of the sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
- Preheat the oven to 425 degrees F.
- Cut off the top 1/4 of the head garlic to expose the cloves, drizzle on extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40-45 minutes, until soft but still moist.
- Halve the eggplant lengthwise and brush with extra virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet. Roast until very tender, 30-40 minutes. Cool the eggplant until it's easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers; puree.
- In a saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up with a potato masher or fork. Stir in the eggplant/pepper mixture. Add basil and oregano, salt, and pepper, to taste.
- Simmer sauce to combine flavors then cool and store for make-ahead meal.
- Reheat over medium heat.
- Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with the grated Pecorino cheese and a sprinkle fresh parsley on top. With a nice green salad and some rustic bread, you've got a great meal!