Romesco Sauce

Romesco Sauce (raw)
Makes 1 1/2 cups
Ingredients

1/2 cup almonds

1 red bell pepper

2 vine ripe tomatoes

1 tbs red wine vinegar

1 tbs olive oil

Place the ingredients in a food processor and pulse until the almonds are finely chopped. 

You can use this sauce on pasta, as a dip, on white fish or pretty much anyway you want it. 

My favorite way to use this romesco sauce it mixed with roasted eggplant and chickpeas. I really like the raw vegetable crunch so I usually just toss it with something delicious and enjoy. 

Roasted Eggplant & Chickpeas with Romesco Sauce
Makes 4-5 cups

Ingredients: 
1 eggplant, cubed (3-4 cups)

1 tbs olive oil
1 can chickpeas, rinsed and drained
1 tsp oregano
1/2 tsp salt

1 1/2 cups of romesco sauce

Set the oven to a low broil. Coat the eggplant with 1 tbs olive oil or spray. Broil for 5-6 minutes tossing every few minutes. One the eggplant has softened place it in a mixing bowl with the chickpeas and seasoning. Mix the eggplant and chickpeas with romesco sauce and serve.