Brie's Famous Eggplant Sauce

 
As you all know by now, I am addicted to anything eggplant, especially if it's roasted! So it was only natural that during the winter I would fantasize about how not only to heat up my house with the oven on, but what I could make with eggplant that isn't at its peak ripeness. So while sitting in my favorite chair, staring out at the snow one afternoon, I came up with the idea to make an eggplant sauce. 

What could be better, and how could I go wrong with roasted eggplant, tomatoes, and garlic? I couldn't think of anything that would taste better, and over the years I have tweaked the recipe and added some other wonderful ingredients to enhance the sauce, such as cream, white wine and a variety of spices. This is a recipe that I hold dear to my heart for one reason or another, and am constantly thinking about how to make better. I recently decided that peeling the tomatoes after they are roasted would make the consistency of the sauce better, and since doing that, I finally feel like the recipe is perfected! I have never measured this recipe, so things are definitely just approximated and you can try different amounts until the taste is perfect for you. I hope you enjoy this recipe as much as I do!

Ingredients:

1 medium eggplant, peeled and cut into 1 inch cubes

1 pint cherry or grape tomatoes

1-4 garlic cloves, peeled and cracked

Heavy Cream

White Wine

Salt and pepper

Olive oil 

Spaghetti Seasoning

Dried Parsley

Basil

Preheat the oven to 425. Then place eggplant, cherry tomatoes and garlic on a sheet pan and toss with olive oil, salt and pepper. 

Place in the oven and roast for about 20 minutes. You will know when these are done because they will be slightly charred, but mainly a nice brown color (plus they will smell delicious). Take them out and let them cool. Then peel the skins off of the tomatoes. Once that is done, take everything from the sheet pan and put it into a food processor. Then add the rest of the ingredients, with a splash of white wine and a splash of heavy cream. With the food processor running, stream in Olive Oil until you get the desired consistency. 

Before eating, you just want to place the sauce in a sauce pot and simmer until you burn off all of the alcohol, unless you would like to get a little tipsy by eating your pasta :)