Roasted Eggplant & Tomato Sauce

This is a delicious way to run through some of your in-season eggplants. Roasting them and the garlic adds richness to this thick and hearty sauce. I used tinned tomatoes to cut down on the cooking time, but if you have an abundance of tomatoes on the vine, go ahead and simmer up your own passata. That's definitely better.

Roasted Eggplant & Tomato Sauce
serves 4-6

15 Japanese eggplants (5 American ones)
1 head of garlic
1 can whole tomatoes
3-4 anchovies
1 Tbsp olive oil
salt & pepper to taste

Wash the eggplants, pierce each one with a sharp knife and spread them in a large baking tray (or two). Lightly oil the garlic head and add it to the tray. Roast the eggplants and garlic whole in a 250C oven for 20-30 minutes or until the skins turn wrinkly and brown. Remove and allow to cool.

When they are cool enough to handle, remove the meat of the eggplant (easily done by halving the eggplant lengthwise and scraping with a spoon) and squeeze each garlic clove from its skin. Mix the eggplant and garlic together with the tomatoes and their juice, in a saucepan. Add in the anchovy fillets and oil.

Blend with a handheld mixer (Bamix) directly in the pot until the texture is evenly chunky. Alternatively, you can also use a food mill or even a pair of scissors or your hands to smush everything up. Heat the sauce until it boils, being sure to stir frequently and avoid burning because it is thick and not too liquidy. Salt and pepper to taste. Serve over your favorite pasta and garnish with fresh basil and Parmesan, as desired.