Roasted Eggplant Sauce

I’m visiting my family in San Francisco right now.  My family loves food, but it’s challenging to cook for them.  My aunt had just had an operation, and it’s her top priority to gain weight.  My cousins need to lose weight because of high cholesterol problems.  So this is what I came up with!!

A Ingredients

Eggplant, sliced                  1 piece

Salt                                    ½ teaspoon

B Ingredients

Tomato, wedged                1 head

Garlic                                  5 cloves

Salt                                    ½ teaspoon

Ground black pepper        ¼ teaspoon

Olive oil                             1 tablespoon

C Ingredients

Marinara sauce                  ½ cup

Direction:

1. Place the sliced eggplants onto a plate or a big mixing bowl, sprinkle with salt, let sit 15-20 minutes. 

2. Preheat oven to 300°F.  Line a baking sheet with foil, spray with cooking oil, place the slices of eggplant, tomato and garlic onto the baking sheet, sprinkle with salt and pepper, drizzle with olive oil. 

3. Bake in the oven for 25-30 minutes, remove from oven, let cool 5 minutes, then pour all the baked vegetables into a food processor or blender, also add the Marinara sauce, puree until blended and mixed.  Pour puree onto a bowl, serve with slices of toasted bread or over a plate of hot pasta. 

Servings: 2-3