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Aubergine Parmesan with Roasted Red Pepper-Tomato Sauce


Having said that though, this recipe ROCKS and both Heather and Kalyna were speechless, which is a big deal for both of them!  Enjoy…we did!

Ingredients & Prep…

Roasted Red Pepper Tomato Sauce

  1. 1.5 tablespoons olive oil

  2. 1 large yellow onion, coarsely chopped

  3. 6 cloves garlic, coarsely chopped

  4. 1/4 teaspoon red pepper flakes

  5. 1.5 roasted red peppers, peeled, seeded and chopped

  6. 1 (14-ounce) cans plum tomatoes and their juices, crushed with your hands

  7. 1 (14-ounce) can crushed tomatoes

  8. 3 tablespoons freshly chopped flat-leaf parsley

  9. 3 tablespoons freshly chopped basil leaves

  10. 1 tablespoon freshly chopped oregano leaves

  11. Salt and freshly ground black pepper

  12. Honey, to taste


Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.


Aubergine: