Eggplant Pasta Sauce Recipe

Name: Eggplant Pasta Sauce
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons olive oil; 2 cloves minced garlic; 1 large eggplant (about 1 pound), diced; 1 bell pepper (any color), diced; 1 (28-ounce) can crushed tomatoes; 1/2 cup pitted Kalamata olives (halved); 2 tablespoons capers; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; salt to taste; fresh ground black pepper to taste; Tomato Paste; 1/2 cup dry red wine (optional); 1/4 teaspoon red pepper flakes (optional)

A classic vegetarian pasta sauce recipe from Anna Thomas's "The Vegetarian Epicure" (1972). This rich and flavorful sauce features tender eggplant, sweet bell peppers, and bright, briny olives. Perfect for a cozy weeknight dinner or a special occasion, this recipe is sure to become a family favorite! Impress your guests with this timeless dish, bursting with Mediterranean flavors.

Prep Time 20 mins

Cook Time 75 mins

Calories 165.3 kcal

Protein 7g

Rating 3.1 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eggplant Pasta Sauce

2 tablespoons olive oil
2 cloves minced garlic
1 large eggplant (about 1 pound), diced
1 bell pepper (any color), diced
1 (28-ounce) can crushed tomatoes
1/2 cup pitted Kalamata olives (halved)
2 tablespoons capers
1 teaspoon dried oregano
1/2 teaspoon dried basil
salt to taste
fresh ground black pepper to taste
Tomato Paste
1/2 cup dry red wine (optional)
1/4 teaspoon red pepper flakes (optional)

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How to Make Eggplant Pasta Sauce

Heat 2 tablespoons of olive oil over medium-low heat in a large skillet.
Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
Add 1 large eggplant (about 1 pound), diced, and 1 bell pepper (any color), diced. Toss to coat with oil and cook for 5-7 minutes, until slightly softened.
Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup pitted Kalamata olives (halved), and 2 tablespoons capers.
Add 1/2 cup dry red wine (optional), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (optional), salt and pepper to taste. Stir well and bring to a simmer.
Reduce heat to low, cover, and simmer gently for about 1 hour, stirring occasionally to prevent sticking. Add 1-2 tablespoons of water if the sauce becomes too thick.
Taste and adjust seasonings as needed before serving over your favorite pasta.