Vegetarian Eggplant Cakes with Grilled Vegetables

What You'll Need

Scarlet Pearl Tomato Sauce

4 Red Sun Farms scarlet pearl tomatoes, quartered

2 shallots, sliced

1 garlic clove, sliced

2 oz olive oil

1 tbsp basil, chopped

1 tbsp parsley, chopped

8 oz tomato juice

2 oz red wine vinegar

Salt and pepper, as needed

Vegetarian Eggplant Cakes

1 Red Sun Farms purple eggplant, peeled, cut into strips, grilled, and cooled

½ yellow squash, cut into strips, grilled, and cooled

1 Red Sun Farms red bell pepper, seeded, cut, grilled, and cooled

½ green zucchini, cut into strips, grilled, and cooled

1 portabella mushroom, grilled and cooled

2 cup baby spinach, sautéed, cooled, rung of all water

1 tbsp fresh basil, chopped

4 oz parmesan cheese, grated

2 eggs, cracked and beaten

Panko breadcrumbs, as needed

Salt and pepper, as needed

Directions

Scarlet Pearl Tomato Sauce

Combine tomatoes, shallots, garlic in a bowl.
Season with oil, salt and pepper, and herbs.
Lay out on sheet pan and cook in oven at 325°F for 20 minutes.
Add cooked vegetable mixture to a sauce pan.
Add tomato juice and vinegar.
Simmer for 15 minutes.
Add mixture to a blender and blend until a smooth sauce consistency is achieved.
Season with salt and pepper to taste.

Vegetarian Eggplant Cakes