“It’s refreshing. So good we should make it when company comes over.”–Dan
“This sauce is good,” says the 2 year old.
And dear lucky family and friends, I’ll share the recipe with you. Pofta Buna! (Bon appetit in Romanian)
I’ll apologize in advance that I’m a lot like Rachel Ray– I don’t use measuring cups or any form of standard measurement. . . Also know this recipe is enough to feed an army. We’re getting at least 12 servings out of it. I had to make it in the 2nd largest pot that I own.
1. Roast 1 eggplant and 2 red peppers. I used 450F oven for about 30 minutes with a little EVOO drizzled atop. Keep the pieces large– It will make peeling it easier.
2. While the vegetables are roasting, pan fry with a little EVOO the following: 2 medium onions diced + 5T minced garlic + 2 C shredded carrots. I did it on medium heat for about 10 minutes–until they were cooked but still firm.
3. In our french oven (because this recipe needs a pot 6 qt or more), pan fry about 10 oz ground beef. We ground our own on the Kitchenaid. Yummy. Add the carrots/onions/garlic mixture once the meat is browned.
4. By this time the roasting should be done. Peel the skin off of all vegetables by running under cold water, or with the eggplant, using a spoon or fork. Cut the roasted vegetables into bite sized pieces. Add to the french oven.
5. Let it cook together for about 4 minutes or so (still on medium). Add 48 oz can of undrained diced tomatoes, and 48 oz tomato sauce. Stir well.
6. Add a little garlic powder (we like the garlic!), black pepper, a palmful of red pepper flakes, and a considerable shake of oregano.
7. Let simmer on medium low, stirring frequently.
8. When your pasta is ready, serve.
According to LiveStrong.com, here is the nutritional information for 1/24th of this recipe (only including pasta)
Fat 7 g
cholesterol 48 mg
sodium 526 mg
Carbs 8.5 g
Sugar 5 g
Fiber 2.5 g
Protein 16 g
This recipe is gluten free, dairy free (unless you put cheese on the pasta), nut free, and 100% yummy.