Roasted Pepper and Eggplant Marinara
Show: Rachael Ray's Week in a Day
Episode: It's a Breeze
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- Recipe categories: Vegetables, Eggplant,
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Total Reviews: 10
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By kennemere
Greenville
on January 10, 2013
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Wow, this sauce is great! I only used 1 red pepper due to their high price, but when I grow my own this summer I will use 2 like the recipe says. I did not add a fresno pepper. Amazing is all I can say. I keep dipping a spoon in and eating it while it simmers. Can't wait to eat this tonight served over 3-cheese tortellini. I will be making this over and over and freezing batches : (and yes, a little time consuming but WORTH IT and therapeutic like someone else said!
By naplesreg_5582691
Bonita Springs, FL
on May 15, 2012
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LOVE IT! AND YES do double it. It's fun to make as well, very therapeutic. I added an extra Fresno pepper for the kick and it turned out great. Next time I think I will also add an extra garlic bulb since we LOVE lots of garlic. ENJOY!
By Alli_Cooks
In the South
on October 18, 2011
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It took a little time, but, if you menu plan, it's easily done in stages while making something else. Even if you don't, it doesn't take all that much time. Completely worth it. Full of flavor and absolutely delicious. Haven't stopped making it since this summer. Also yummy over chicken.
By bkshahidi
los angeles, 43
on September 17, 2011
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major crowd pleaser!!!! Best way to get kids to eat eggplants and peppers.
By foodreviewer
on August 21, 2011
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This looked great on TV, lots of fresh vegetables. It took 2 hours to make, and was amazingly expensive and bland. Better off, at least for taste, doctoring the cheap jar stuff. Even after adding extra garlic, extra spices, red wine, and anchovy paste it was still pretty thin on flavor. I would not go to the trouble to make this again.
By lauriep30
on August 19, 2011
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easy and delicious recipe!
By sophiarosehips
on June 29, 2011
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I adjust this recipe, otherwise it's very watery. I only use about 1/2 cup of chicken broth. I also couldn't find red chili peppers in my local store so I use the paste you can buy in the produce section--I guessimate how much would be equivalent and it's good. I have found that the eggplant takes at least 50 minutes to get properly roasted, more like 60 min. Otherwise, everything is great, and this is a popular recipe with my family.
By ahernan3880
Austin, TX
on June 25, 2011
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I have to say I've never been a fan of marinara sauce...this receipe has changed my mind completely.
The marinara sauce is fragrant with fresh herbs and the smokiness of the roasted vegatables. I substituted a serrano pepper for a bit more bite and served it alongside roasted asparagas.
The process is pretty simple, but it is a little lengthy. But I know I'll make this again.
Yum.
By nancy loves to cook
on June 19, 2011
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This was fun and easy to make - oh, and super delish to boot. I roasted my peppers under the broiler and they came out great. After tasting I thought it was a little sharp so I added a little Truvia and that blended out the uneveness. This is a great recipe!
By paula.rodgers_1...
Olathe, KS
on May 19, 2011
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Delish! This was quite a bit of work, but well worth it! I did add some extra whole garlic cloves b/c we love garlic in my house. This sauce made the whole house smell wonderful! Next time I will double it to freeze half. Make this!