Roasted Eggplant & Red Pepper Sauce
Makes about 3 cups
Ingredients
1 medium eggplant, cut into 1-inch cubes
2 large red bell peppers, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic
1 cup no-salt vegetable broth, divided
2 tablespoons apple juice
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Directions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. 2. Spread the eggplant, red peppers, onion, and garlic over the baking sheet. Brush or lightly sprinkle the vegetables with the apple juice and ¼ cup broth. 3. Roast for 30–40 minutes, turning once, until the eggplant is very soft and the peppers and onions have browned around the edges. 4. Transfer the roasted vegetables to a blender. Add ½ cup broth, smoked paprika, garlic powder, black pepper, and lemon juice. 5. Blend until completely smooth. Add the remaining broth a little at a time until the sauce reaches the consistency you want. 6. Transfer to a saucepan and warm gently. Stir in the parsley before serving. Serve With Rice Pasta
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