Spicy Arrabbiata Tomtao-Pepper & Eggplant Sauce/Dip
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 33.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 69.4 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.5 g
- Protein: 1.3 g
View full nutritional breakdown of Spicy Arrabbiata Tomtao-Pepper & Eggplant Sauce/Dip calories by ingredient
Introduction
Can be used as a pasta sauce, or even as a vegetable dip, but warm first before serving if using as dip. Can be used as a pasta sauce, or even as a vegetable dip, but warm first before serving if using as dip.Number of Servings: 5
Ingredients
-
1 (1 lb.) small eggplant
1 (24 oz) bottle Bertolli Arrabbiata Spicy Tomato & Red Pepper Sauce
Directions
Wash eggplant and pat dry with clean kitchen cloth or paper towel. Do NOT pierce eggplant with fork. Place oven rack in center and partially cover it with aluminum foil by wrapping edges around wires. This prevents drips from the eggplant. It doesn't have to cover the whole rack, Preheat oven to 350 degrees.
Roast eggplant for 45-60 minutes, until it is wrinkled and insides feel soft. Remove carefully with tongs and allow to cool completely on counter until you are ready to proceed.
Cut off the top of the eggplant. Make a full length slit with knife vertically from top to bottom; the shell of the eggplant should easily peel from the fruit of the eggplant.
In a food processor, using the S-blade, puree the eggplant. Add the Bertolli sauce in two parts and continuing blending until mixture is a thick, chunky sauce.
Pour into a large saucepan and bring to a simmer for 5-7 minutes. Serve with pasta or as a dip for fresh vegetables such as zucchini and yellow or green bell peppers. This makes A LOT if you are using for dip, great for a party. You can also dip bread sticks or fried mozzarella sicks or fried battered mushroom.
Serving Size: Makes 5-7 servings.
Roast eggplant for 45-60 minutes, until it is wrinkled and insides feel soft. Remove carefully with tongs and allow to cool completely on counter until you are ready to proceed.
Cut off the top of the eggplant. Make a full length slit with knife vertically from top to bottom; the shell of the eggplant should easily peel from the fruit of the eggplant.
In a food processor, using the S-blade, puree the eggplant. Add the Bertolli sauce in two parts and continuing blending until mixture is a thick, chunky sauce.
Pour into a large saucepan and bring to a simmer for 5-7 minutes. Serve with pasta or as a dip for fresh vegetables such as zucchini and yellow or green bell peppers. This makes A LOT if you are using for dip, great for a party. You can also dip bread sticks or fried mozzarella sicks or fried battered mushroom.
Serving Size: Makes 5-7 servings.