Roasted Pepper and Eggplant Marinara

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5

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Total Reviews: 5

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  • on April 15, 2013

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    Excellent. I made two changes. I added one roasted poblano pepper instead of the requested holland pepper. I also added sliced black olives that added another texture to the dish and complimented it well.

    next time I might try adding some artichoke hearts as well.

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  • on June 28, 2011

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    This marinara sauce is AMAZING!!!! I can my own marinara in large quantity every summer so I know a little about pasta sauce. I might try to can a few quarts of this sauce to add to my pantry. It will be alot of work but well worth it. Definitely a keeper! Any chili pepper works in this recipe - just use the one to suit your taste. My hubby loves this sauce too. And the long fusilli noodles are very fun - as Rachael said. I couldn't wait to twist them up on my fork! FYI - I got the noodles on Amazon as it is not a typical grocery store pasta.

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  • on June 27, 2011

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    WOW! This is a wonderful marinara, my partner has stomach issues and can not handle the heat so I left out the Fresco (hot) pepper completely. It has great flavor and is easy to make. LOVE IT!

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  • on June 26, 2011

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    I made it with Hungarian hot peppers instead of the chili(couldn't find it at the store) but it was fantastic! My kids loved it too. This is now part of my make ahead whenever I find good eggplants.

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  • on June 21, 2011

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    Overall, tastes great. I would personally use a milder chile because the Fresno chile was a little too hot for my taste, even though I took the seeds and ribs out. But other than that, yummy!

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