How to trick picky eaters: Roasted Pepper and Eggplant Marinara

Now I cannot take credit for this recipe because I actually saw it on the Rachael Ray talk show a while back. I love eggplant and my boyfriend hates it, but I am convinced that he would not even notice the taste or texture of eggplant in this sauce! It is also a fun recipe to try because you get to play with fire and cool kitchen appliances ;)
I live in a fancy establishment where my kitchen is all high tech and stuff....... and so because of that my stove will set off the smoke detector, which we believe to be heat censored because there won't be any smoke in the apartment. This causes for fun chaos with Charlie! Every time it goes off he takes off running to the censor and barking at it and jumping to get it, never a dull moment with a wiener running around!

I am no dietitian but I can say that fruits and vegetables are good for you! The end. Eat them.

 I don't think I should have to say anything else but try this recipe and let me know how it goes! It is so good! :)

Ingredients

• 2 large red bell peppers
• 1 large Fresno chile pepper or whatever chili pepper you'd like
• 1 large head garlic
•  fresh rosemary sprig, leaves picked and finely chopped
• 1 medium-large firm eggplant
• Extra-virgin olive oil, for brushing eggplant
• Salt and freshly ground black pepper

• 2 cups chicken stock
• 1 (28-ounce) can Italian tomatoes
• 2 fresh basil leaves, torn
•  fresh oregano sprig, leaves picked and finely chopped- If you only have dried oregano rub it in your hand before you put it in to release the flavor.
• 1 pound long fusilli pasta
• Grated Pecorino cheese
• Fresh flat-leaf parsley, leaves picked and chopped

-First things first char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stove top flame. I used the stove top because that is what I saw on the show and it just seemed like a whole lot more fun, but a bit complicated! Be careful!

 

-Then you want to cover the charred peppers and let them cool, peel them, and seed them. To do this you I ran them under cold water to get the black skins off and I cored them and just let them rest in a little bowl.


Preheat the oven to 425 degrees F.

Cut the head of the garlic (where it all bunches at the bottom) to expose the cloves, cover it in  some extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist. -- You keep the dry outside part of the garlic on it... trust me!

Cut the eggplant lengthwise and brush the inside with extra-virgin olive oil. Season the cut sides of eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. When it is done it will look like a deflated pool toy. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree. When you take out the garlic you just squeeze it out of its "shell" into the food processor. If you don't have a food processor... its time to invest, just do it. You can use the food processor for almost anything! Look below for a cheesy picture of me getting my new food processor.. I was that excited!

In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up with a wooden spoon so you don't scratch your pot! Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.Simmer sauce to combine flavors.

 I would use a curly pasta so that it "holds" on to that sauce, but you can use whatever pasta you'd like! Toss the cooked pasta with sauce and serve with cheese and if you're feeling extra fancy sprinkle fresh parsley on top.



You can also make this as a make-ahead meal. Reheat over medium heat.

 

Voilà!

 And as promised a cheesy picture showing just how much I love my food processor....