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Dinner recipe · from the recipe book

Roasted Pepper and Eggplant Sauce with Capers

A chunky, sheet-pan-roasted sauce of sweet red peppers and silky eggplant, brightened with capers, oregano and a touch of chili heat.

Roasted Pepper and Eggplant Sauce with Capers

Ingredients

  • 2½ medium300 gRed bell peppercut into 1-inch pieces
  • ½ medium300 gEggplantcut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into wedges
  • 4 cloves12 gGarlicpeeled, whole cloves
  • 2 tbsp30 gOlive oil
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 tbsp20 gTomato paste
  • ⅓ cup80 gWaterhot
  • 1½ tbsp15 gCapersroughly chopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the red bell pepper, eggplant, red onion and garlic with the olive oil, oregano, red pepper flakes, salt and black pepper. Spread in one layer.
  3. Roast for 30 to 35 minutes, stirring once halfway, until the eggplant is soft and the peppers are browned at the edges.
  4. While the vegetables roast, stir the tomato paste into the hot water in a small bowl until smooth.
  5. Scrape the roasted vegetables into a bowl and coarsely mash about half of them with a potato masher or fork, leaving the rest chunky.
  6. Stir in the tomato paste mixture and the capers until the sauce is glossy; loosen with a splash of pasta cooking water if needed.
  7. Toss with hot cooked pasta and serve.

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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