Eggplant Spaghetti Sauce
Transform your pasta night with this rich and flavorful Eggplant Spaghetti Sauce, a plant-based twist on a classic Italian staple. Featuring tender, golden-browned eggplant as the star ingredient, this hearty sauce is bursting with aromatic garlic, sweet onions, and a medley of herbs like oregano and basil. Simmered in crushed tomatoes and thickened with a touch of tomato paste, the sauce achieves a perfect balance of tangy and savory flavors, enhanced by a pinch of red pepper flakes for subtle heat. Easy to prepare in just one skillet with a total cook time of under an hour, this vegetarian spaghetti sauce pairs beautifully with your favorite pasta. Serve it with a sprinkle of fresh parsley or grated Parmesan for an irresistible, wholesome dinner that’s sure to impress. Perfect for meatless Mondays or any day you crave comfort food with a healthy twist!
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 3 tablespoons olive oil
- 1 medium-sized onion
- 4 cloves garlic
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sugar
- 2 tablespoons parsley
- to taste salt
- to taste black pepper
Instructions
Wash and dice the eggplants into 1-inch cubes. Sprinkle with a pinch of salt and let them sit in a colander for 20 minutes to draw out bitterness. Rinse and pat dry.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook for 8-10 minutes until tender and golden, stirring occasionally. Remove the eggplant from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 5 minutes until softened and translucent.
Mince the garlic and add it to the skillet. Cook for 1 minute until fragrant, being careful not to burn it.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes. Mix well and bring the sauce to a gentle simmer.
Add the cooked eggplant back into the skillet. Stir to combine and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until thickened. If the sauce becomes too thick, you can add a splash of water or vegetable broth.
Season the sauce with sugar, salt, and black pepper to taste. Adjust the seasoning as needed.
Stir in the chopped parsley just before serving. Remove from heat.
Serve the eggplant spaghetti sauce over cooked spaghetti or your favorite pasta. Garnish with additional parsley or grated Parmesan cheese if desired.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 73.4 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4617 mg | 98% | |
*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.
