Ingredients for Eggplant Pasta Sauce Or Side Dish
- 2 tablespoons olive oil
- 2 medium eggplants, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 (28 ounce) can whole tomatoes, crushed
- 1 (8 ounce) package fresh mushrooms, sliced (optional)
- 1/4 cup dry red wine (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste; 1/4 teaspoon pepper, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
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How to Make Eggplant Pasta Sauce Or Side Dish
- Preheat oven to 400°F (200°C). Dice the eggplant and toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- While the eggplant is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the mushrooms (if using) and cook until softened and browned, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add the roasted eggplant to the sauce and stir to combine. Simmer for another 10 minutes to allow the flavors to meld.
- Season with salt and pepper to taste. Garnish with fresh parsley (optional) before serving.
- Serve over your favorite pasta, as a side dish, or with crusty bread and a salad.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
41g
Fat
3g
Carbs
6g
