This big-batch vegetarian sauce bursts with goodness from roasted eggplant, tangy olives, capers and tomatoes.
From the freezer
Seal sauce into a freezer bag. Freeze up to 2 months. Defrost and heat in microwave or saucepan with leftover beef or chicken. Good over rice or noodles or as a lasagna sauce.
Cover and refrigerate sauce up to 5 days. Spoon over a cheese omelette or use as a sauce with roast chicken or fish.
Toss sauce with cooked rotini or large pasta shells and crumble feta overtop.
Cut eggplants in half lengthwise. Slice one-third from top of a whole head of unpeeled garlic and discard. Lightly drizzle olive oil overtop. Place two eggplant halves, skin side down, on a microwave-safe dish. Add garlic head. Cover loosely with plastic wrap. Microwave on high until eggplant is soft, 8 to 10 minutes. Let cool. Meanwhile, repeat with remaining eggplant. Continue recipe at step 2.