Eggplant Pasta Sauce or Side Dish
Elevate your pasta night or dinner spread with this irresistibly rich and hearty Eggplant Pasta Sauce or Side Dish. Featuring perfectly roasted eggplant cubes that are tender with a subtle caramelized sweetness, this recipe blends them seamlessly into a vibrant tomato-based sauce bursting with Mediterranean flavors. Aromatic garlic, sautéed onion, dried herbs like oregano and basil, and a hint of crushed red pepper flakes come together to create a bold and savory experience. Whether you're spooning it over pasta, pairing it with creamy polenta, or serving it as a standout side dish with crusty bread, this versatile recipe is a must-try for eggplant lovers. With a prep time of just 15 minutes, it’s a quick, wholesome, and satisfying choice to add to your dinner rotation.
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 3 tablespoons extra-virgin olive oil
- 1 medium-sized yellow onion
- 4 cloves garlic
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash the eggplants and cut them into 1-inch cubes. Place the cubes on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the eggplant cubes, sprinkle with a pinch of salt, and toss to coat evenly. Spread them out in a single layer.
Roast the eggplant for 20 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and set aside.
While the eggplant roasts, finely dice the onion and mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Add the can of diced tomatoes (with their juices), tomato paste, oregano, basil, crushed red pepper flakes, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
Simmer the sauce for 5 minutes, allowing the flavors to meld together.
Gently stir the roasted eggplant into the tomato sauce, ensuring all the pieces are coated. Simmer for an additional 5 minutes.
Taste the sauce and adjust seasoning if needed.
Stir in the fresh parsley and, if desired, sprinkle with grated parmesan cheese before serving.
Serve over cooked pasta, polenta, or enjoy as a flavorful side dish alongside crusty bread.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 56.0 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 570 mg | 44% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3745 mg | 80% | |
*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.
