Roasted Eggplant Marinara

This is my go to Paleo sauce for my "Paleo" pizza, pasta and dipping sauce.

1 eggplants peeled, sliced into 1/4 inch discs then cut into strips
1 tsp salt, divided
1/2 cup olive oil, divided
1 sweet yellow onion, cut into half moons
3 garlic cloves
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1-28oz can fire roasted tomatoes crushed, with garlic if you can’t find them run crushed run them thru the blender
Black pepper
Salt to taste
Option to add roasted veggies, ground grass-fed beef or buffalo. 

400 degree. Roast egg plant for 20 minutes, lightly coat with olive oil.  Sauté onions in olive oil until they begin to color, medium high heat about 10 minutes.  Add herbs and tomatoes.  Once eggplant is done add to sauce.

Author: Unknown

 

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