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Dinner recipe · from the recipe book

Roasted Pepper Eggplant Pizza Sauce with Oregano

A thick, silky tomato sauce with sweet blistered red peppers and creamy roasted eggplant, finished with oregano and a hint of chili.

Roasted Pepper Eggplant Pizza Sauce with Oregano

Ingredients

  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • ½ medium250 gEggplantcut into 1-inch cubes
  • 4 cloves12 gGarlicpeeled whole cloves
  • 1½ tbsp20 gOlive oil
  • ¼ cup60 gTomato paste
  • ¼ cup60 gWater
  • 2 tsp2 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp2.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1½ tsp8 gLemon juice

Steps

  1. Preheat the oven to 450°F (230°C) and line a rimmed baking pan with foil.
  2. Toss the bell pepper, eggplant and garlic with the olive oil and half of the salt, then spread them on the pan in one layer, peppers skin side up.
  3. Roast for 30 to 35 minutes, until the pepper skins blister and char and the eggplant is very soft and browned.
  4. Let the vegetables cool for 5 minutes, then peel off any loose pepper skins.
  5. Scrape the roasted pepper, eggplant and garlic into a blender or food processor with the tomato paste, water, oregano, red pepper flakes, black pepper, lemon juice and the remaining half of the salt.
  6. Blend until thick and smooth, adding a splash more water only if needed to make it spreadable.
  7. Cool slightly, then spread the sauce thinly over pizza dough before adding toppings; refrigerate leftovers 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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