Mediterranean Eggplant Marinara
This hearty Mediterranean Eggplant Marinara is a vibrant and flavorful sauce that blends roasted eggplant, fresh vegetables, and briny olives into a deliciously chunky tomato base. Inspired by Anna Thomas's classic recipe from 'The Vegetarian Epicure,' first published in 1972, this version retains the rustic charm while offering a healthier olive oil adjustment. Perfect for tossing with your favorite pasta or spooning over grilled vegetables, this sauce is both a comforting family favorite and a splendid choice for entertaining. The combination of eggplant, bell peppers, and fresh herbs creates a rich, savory sauce that captures the essence of Mediterranean cooking, making every bite a delightful journey of flavor.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Olive oil
2 tablespoons (None)
Garlic cloves
3 (minced)
Eggplant
1 medium (about 1 lb) (unpeeled and chopped)
Green bell peppers
2 medium (seeded and diced)
Tomatoes
3 cups (peeled and chopped)
Black olives
3/4 cup (sliced)
Capers
4 tablespoons (rinsed)
Dried oregano
1-2 teaspoons (None)
Dried basil
1/2-1 teaspoon (None)
Salt
to taste (None)
Fresh ground black pepper
lots to taste (None)
Tomato paste
12 ounces (None)
Dry white wine or vegetable broth
2 cups (more if needed)
Instructions
1
In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
2
Stir in the chopped eggplant and diced bell peppers, tossing to coat them in the oil. Cook for about 5-7 minutes, stirring occasionally, until they're soft.
3
Add the chopped tomatoes, sliced olives, and rinsed capers to the skillet. Stir well to combine all ingredients.
4
Mix in the dried oregano, dried basil, salt, and plenty of fresh ground black pepper. Then stir in the tomato paste and pour in the dry white wine or vegetable broth.
5
Cover the skillet, reduce the heat to very low, and allow the sauce to simmer gently for approximately 1 hour. Stir occasionally to prevent scorching, and add more wine or water if the sauce becomes too thick.
6
Taste and adjust the seasoning if necessary before serving over your favorite pasta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Eggplant Marinara?
It is a hearty, vibrant, and flavorful sauce that blends roasted eggplant, fresh vegetables, and briny olives into a chunky tomato base.
Who inspired this Mediterranean Eggplant Marinara recipe?
This version is inspired by Anna Thomas's classic recipe from 'The Vegetarian Epicure,' first published in 1972.
How long does the sauce need to simmer?
The sauce should simmer gently on very low heat for approximately 1 hour.
Do I need to peel the eggplant for this recipe?
No, the recipe calls for one medium eggplant that is unpeeled and chopped.
What type of peppers are used in this marinara?
The recipe uses 2 medium green bell peppers that are seeded and diced.
How much garlic is required?
The recipe requires 3 minced garlic cloves.
Can I substitute the white wine?
Yes, you can use 2 cups of vegetable broth instead of dry white wine.
How much tomato paste is used in this recipe?
The recipe calls for 12 ounces of tomato paste.
What kind of olives are best for this sauce?
The recipe specifically calls for 3/4 cup of sliced black olives.
How should the capers be prepared?
The 4 tablespoons of capers should be rinsed before being added to the skillet.
What dried herbs are included in the seasoning?
The seasoning includes 1-2 teaspoons of dried oregano and 1/2-1 teaspoon of dried basil.
How much olive oil is used for sautéing?
Two tablespoons of olive oil are used to heat the garlic and vegetables.
What is the first step in the cooking process?
The first step is to heat olive oil over medium-low heat and sauté minced garlic for about 1 minute until fragrant.
How long should the eggplant and peppers cook initially?
They should be cooked for about 5-7 minutes, stirring occasionally, until they become soft.
How should the tomatoes be prepared?
You need 3 cups of tomatoes that have been peeled and chopped.
What should I do if the sauce becomes too thick while simmering?
You can add more wine or water to the sauce if it becomes too thick.
What is the serving suggestion for this sauce?
It is perfect for tossing with your favorite pasta or spooning over grilled vegetables.
Is this recipe suitable for vegetarians?
Yes, it is specifically tagged as a vegetarian and healthy Mediterranean recipe.
Why shouldn't the garlic be browned?
The instructions advise being careful not to brown the garlic to prevent a bitter flavor; it should only be sautéed until fragrant.
How many ingredients are in this Mediterranean Eggplant Marinara?
There are 13 total ingredients listed in the recipe.
What kind of pepper is used?
The recipe calls for lots of fresh ground black pepper to taste.
What is the heat setting for simmering the sauce?
Once the skillet is covered, the heat should be reduced to very low.
Can I use red wine instead?
While the recipe specifies dry white wine or vegetable broth, the description emphasizes a vibrant Mediterranean flavor profile.
Does this recipe include salt?
Yes, salt is added to taste to balance the savory and briny flavors.
What are the main tags for this recipe?
The main tags include eggplant, marinara sauce, pasta sauce, Mediterranean, and Italian cuisine.
How often should the sauce be stirred while simmering?
It should be stirred occasionally to prevent scorching on the bottom of the skillet.
Is this recipe considered healthy?
Yes, it is described as a healthy version with olive oil adjustments and fresh vegetables.
What is the texture of the sauce?
The sauce has a chunky tomato base due to the chopped eggplant, peppers, and tomatoes.
Can this recipe be used for entertaining?
Yes, the description notes it is a splendid choice for entertaining guests.
Who is the author of the book that inspired this recipe?
The author is Anna Thomas, who wrote 'The Vegetarian Epicure'.