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Dinner recipe · from the recipe book

Roasted Eggplant and Green Pepper Basil Pizza Sauce

A smoky, savory pizza sauce of sheet-pan-roasted eggplant, green pepper and garlic blended with tomato paste and fresh basil into a thick, spreadable layer.

Roasted Eggplant and Green Pepper Basil Pizza Sauce

Ingredients

  • 4¼ cups cubed350 gEggplantcut into 1-inch cubes
  • 1 cup chopped150 gGreen bell pepperseeded and cut into strips
  • ½ cup chopped80 gRed onioncut into wedges
  • 4 cloves12 gGarlicpeeled whole cloves
  • 1½ tbsp20 gOlive oil
  • 2½ tbsp40 gTomato paste
  • ¾ cup leaves20 gFresh basilleaves picked
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • 2 tsp10 gLemon juice
  • ¼ cup60 gWater
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the eggplant, green bell pepper, red onion and garlic with the olive oil, the oregano and half of the salt; spread in a single layer.
  3. Roast for 30 to 35 minutes, stirring halfway, until the eggplant is very soft and the edges are browned.
  4. Let the vegetables cool for 5 minutes, then scrape them into a blender with the tomato paste, basil, red pepper flakes, lemon juice, water and the remaining half of the salt.
  5. Blend until thick and mostly smooth, adding the water a splash at a time only as needed for a spreadable sauce.
  6. Spread over pizza dough before adding toppings, or refrigerate in a covered container for up to 4 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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