Eggplant Pasta Sauce
Transform your pasta nights with this hearty and flavor-packed Eggplant Pasta Sauce! This rustic recipe combines tender, golden sautéed eggplant, aromatic garlic, and sweet yellow onion, all simmered in a rich base of crushed tomatoes infused with dried oregano, basil, and a touch of red pepper flakes for subtle heat. The result is a perfectly balanced, vegetarian pasta sauce that’s both comforting and deeply satisfying. Ready in just under an hour, this dish is easy to prepare yet feels gourmet, making it perfect for weeknight dinners or special occasions. Serve this irresistible sauce over your favorite pasta and finish with a sprinkle of fresh parsley or grated Parmesan for a restaurant-quality meal at home. It's a must-try for eggplant lovers and an excellent way to elevate your pasta game!
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 3 tablespoons olive oil
- 1 medium-sized yellow onion
- 4 garlic cloves
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- to taste grated Parmesan cheese (optional)
Instructions
Dice the eggplants into small cubes (about 1/2-inch pieces) and set them aside.
Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the diced eggplant to the pan and sauté for 8-10 minutes, stirring occasionally, until softened and lightly golden. Remove the eggplant from the pan and set aside.
Dice the yellow onion and finely mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the same pan. Sauté the onion over medium heat for 3-4 minutes until translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
Pour in the crushed tomatoes and stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper.
Return the sautéed eggplant to the pan and stir to combine.
Reduce the heat to low, cover the pan, and let the sauce simmer for 20 minutes, stirring occasionally.
Taste and adjust seasonings if needed. Stir in freshly chopped parsley right before serving.
Serve the eggplant pasta sauce hot over your favorite cooked pasta. Optionally, top with grated Parmesan cheese.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4604 mg | 200% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 72.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5216 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
