Roasted Tomato and Eggplant Pasta Sauce Recipe

Ingredients

• 4 baby eggplants (about 1 ½ lbs.)
• 4 lbs. tomatoes
• 1 medium red onion, cored and halved
• 1 small head garlic
• 2 bell peppers, cored and seeded
• 5 T. olive oil
• 1 cup chicken stock
• 1 cup red wine
• 2 tablespoons fresh oregano leaves, coarsely chopped
• 1/4 cup fresh basil leaves, coarsely chopped
• Sea salt and fresh ground pepper
• Crumbled Feta
View Full Recipe at Eliots Eats