Marinara with Charred Red Bell Peppers and Onions
True confession. I am not a fan of marinara. I grew up on red gravy which is simmered for hours and the red becomes more of a red brown. The flavor is deep and well-seasoned. Marinara which I associated with bad restaurant spaghetti and a dip for cheese sticks is not that.
This post is not about red gravy so I’ll save the remainder of my soapbox for another time. I wanted to clarify that in case you also have beef with marinara, you won’t pass up this recipe. The eggplant brings a creaminess and body and the charred peppers and onions creates a depth of flavor that gives this marinara a pop.
If you’re someone who doesn’t like eggplant, give this sauce a try. Many people who don’t like eggplant struggle with the texture or think it’s bitter; both of those issues are fixed here. You can always reduce the eggplant (use 1 instead of 2) if you’re weary.
Use this sauce as you would any marinara. Also try it as a sauce on top an omelet or on top of a fried egg and toast for breakfast. Be creative. Your options are endless.
By the way, this sauce is typically more red than brown. I used a green bell pepper instead of red because that’s what I had. It still tastes good, but it’s not quite as pretty.
Ingredients
2 medium globe eggplant
3 Tbl olive oil
½ of a medium onion (about 1 cup)
½ of a red bell pepper (about 1 cup)
6 large cloves garlic
1 can (28 ounces) crushed tomatoes
1 Tbl crushed red pepper
salt
20 leaves of fresh basil
small handful of flat leaf parsley (just leaves)
4 ounces grated Asiago cheese
fresh ground black pepper
Directions
Preheat oven to 425. Cut a few slits on the top of the eggplant, place it on a sheet pan cut side up. You want something with sides to catch the drip but not a Pyrex because Pyrex is safe to 425 degrees. If your oven temperature is off a little, you could be in trouble. Bake until the eggplant flesh is soft. Give it a squeeze using a kitchen towel. When it gives easily, it’s ready. Depending on the size of your eggplant will determine the cooking time but it should be about 20-40 minutes.
Heat a cast iron skillet to hot. Cut off the two ends of the onion then cut it in half down the meridian (pole to pole). Put the flat side down and slice into ¼” strips from pole to pole. Your strips should be straight (if they’re semi circles you cut the onion in the wrong direction). Add 1 Tbl of olive oil to the pan. Add 1 slice of onion. If you hear a good sizzle, put the rest of the onion in the pan. If not, let the pan keep heating. The onion should be translucent and shows some charred (black spots). Remove the onion and place in a food processor.
Cut the bell pepper in half and remove the stem, seeds, and veins. Slice it in large strips (we’re trying to create a flat surface). Put 1 Tbl of olive oil in a cast iron pan. Place the pepper skin side down in the pan. Listen for the sizzle. When the underside is charred, place the pepper in a shallow dish and cover with Saran wrap for 5-10 minutes. Take the sharp side of a knife and run it against the charred side to remove the loose skin. Some of the skin will remain. Add the pepper sans skin to the food processor.
Cut the eggplant in half the long way and scoop the flesh into the food processor. Process until smooth. Don’t fill your food processor past the fill line. Do it in two batches if needed.
Cut off the dry end of the garlic cloves, smash them with the side of a knife. Remove the skin and mince. In a frying pan (don’t use cast iron because the tomato is acidic and your dish will taste like metal), add the last 1 Tbl of olive oil. Once the oil shimmers, add the garlic. When the garlic is light brown, add the tomatoes, crushed pepper and pureed eggplant mixture.
Chop the parsley fine. Stack the basil leaves and cut them in fine strips across the width. If the leaves are large, you can roll them then slice.
Stir the sauce and taste. Add salt. I’m not giving you an amount of salt because there’s too much variance in salt depending on the brand of tomatoes, the size of the eggplant, the saltiness of the salt, and the size of the crystal. Once the mixture is piping hot, remove from heat. Stir in the basil.
Top with parsley, cheese, and fresh ground black pepper right before serving.
