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Lunch recipe · from the recipe book

Sheet-Pan Roasted Pepper and Eggplant Tomato Sauce

A rustic, chunky sauce of oven-roasted red peppers, eggplant and cherry tomatoes with sweet garlic, oregano and a gentle chili warmth.

Sheet-Pan Roasted Pepper and Eggplant Tomato Sauce

Ingredients

  • 2½ medium300 gRed bell peppercut into 1-inch strips
  • ½ medium250 gEggplantcut into 3/4-inch cubes
  • 3 cups450 gCherry tomatoes
  • 1 medium110 gRed onioncut into wedges
  • 5 cloves15 gGarlicpeeled whole cloves
  • 2 tbsp30 gOlive oil
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2 tbsp30 gTomato paste
  • ⅓ cup80 gWaterhot
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Spread the bell pepper, eggplant, cherry tomatoes, red onion and garlic on the sheet pan.
  3. Drizzle with the olive oil, then sprinkle with the oregano, red pepper flakes, salt and black pepper, and toss to coat.
  4. Roast for 30 to 35 minutes, stirring halfway, until the peppers are charred at the edges, the eggplant is soft and the tomatoes have burst.
  5. In a small bowl, whisk the tomato paste into the hot water until smooth.
  6. Pour the tomato paste mixture over the hot vegetables on the pan and scrape up the browned bits.
  7. Mash the vegetables on the pan with a potato masher or fork into a chunky sauce, adding a splash more water if it is too thick.
  8. Stir in the basil and toss with hot pasta to 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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