A meatless meal never tasted so good, Eggplant Pasta Sauce is a hearty and flavorful recipe! Eggplant also known as Aubergine, combined with tomatoes and some savory spices make a delicious sauce for pasta. This easy pasta sauce is perfect is ready in about 30 minutes. Perfect for an easy weeknight meal!
I love eggplant! Two of my most popular recipes are eggplant recipes! Besides being popular, Slow Cooker Mediterranean Eggplant and Zucchini, Tomato, Eggplant Bake are easy to prepare and delicious!
Today I am sharing another family favorite, Eggplant Pasta Sauce!
This is one of those recipes that works year round!
In the summer, use your garden tomatoes and aubergines to make this veggie sauce! This Easy Pasta Sauce is a great weeknight meal because it comes together in about 35 minutes.
I find eggplant gets a bad rap! Even some of my kids wouldn't eat it as children. They all eat this flavorful veggie now! Even my oldest, always a hard sell, slowly grew to enjoy it!
If you have not tried aubergines this is a great recipe to start with because the flavors of the sauce are a great blend with the tomatoes, and herbs. I just loving saying aubergines, reminds me of my Granny too! Everyone wants to try it when you say it with an Irish accent too!
What are the benefits of eating Eggplant?
According to Medical News Today:
- Eggplant is a heart-healthy veggie!
- Great for weight loss - high in fiber and low in calories.
- A great veggie to eat for those with diabetes. Fiber can help in reducing blood sugar.
- High in antioxidants. For those with autoimmune diseases, a great veggie to add to your diet.
- Eggplant is naturally low in carbs and high in nutrients.
Why do you salt the eggplant before making the pasta sauce?
Salting the eggplant before cooking it brings out any bitterness in the eggplant. I usually salt the eggplant for about 30 minutes before using it in a recipe.
Do you have to peel the eggplant before cooking with it?
I tend to peel the eggplant in most recipes however when I make grilled eggplant. , I tend to leave the skin on to keep the eggplant firm For this eggplant sauce, it is more of a personal preference!
Can Eggplant Pasta be frozen?
I have attempted to freeze the eggplant sauce and it gets a little watery. I suggest cooking it fresh and using it up, don't freeze.
How do I choose the best eggplant for this sauce?
- The eggplant skin should be shiny and smooth.
- Larger eggplant tends to be more bitter. I tend to pick small to medium size eggplants
- The stem should be green, never brown.
- When you squeeze an eggplant, it should be firm but not hard.
Tips to make an awesome Eggplant Pasta Sauce:
- Take the time to salt the eggplant to reduce bitterness.
- Keep your eggplant chopped around 1-inch cubes to ensure proper cooking.
- Use your favorite pasta with this sauce. We enjoy penne, bucatini, and mostaccioli are a few of our favorite.
- Want to keep this completely low-carb and gluten-free use zoodles or spaghetti squash to serve with the Sauce.
- Feel free to make the Eggplant Pasta Sauce the day before, the flavors have time to blend.
- White wi is used in this recipe for flavor. If you do not cook with wine, feel free to use chicken stock.
- Red pepper is used in this sauce. Feel free to swap another color pepper.
- The recipe calls for a yellow onion, a Spanish onion or a shallot can be used instead of the yellow onion.
Thank you so very much for being apart of Everyday Eileen!
Delicious and flavorful Eggplant Pasta Sauce!
Here are a few delish vegetarian sauce recipes for you from a few of my favorite food blogger friends:
Zucchini Mushroom Pasta Sauce: From The Wholesome Dish! A marinara sauce that is full of flavor from fresh zucchini and veggies, low-carb, vegetarian.
Vegan Vegetable Sauce with Chick Peas from Cupcakes and Kale Chips! Oh my, this is another delicious sauce that is quick and easy. Full of flavor and protein from veggies and chickpeas.
How to make a delicious Eggplant Pasta Sauce:
- Cut and dice eggplant, onions, red peppers, and garlic.
- Salt the eggplant and let it sit for about 30 minutes. Once time is up, rinse eggplant and pat dry.
- Into a saute pan over medium heat, add olive oil and saute eggplant, pepper, and onion, about 5 minutes.
- Add garlic, stir a few seconds to blend the garlic favor. Season with salt and pepper, to taste ( I start with ½ teaspoon of each) Stir in the white wine and stir for a minute or two to blend flavors and reduce wine. Add in the tomatoes ( I like to crush them up in a large bowl before adding to the pan), tomato paste, Italian seasoning, and hot red pepper flakes. Bring sauce to a boil, reduce heat to a low. Cover with lid, simmer sauce for 20 to 25 minutes. The eggplant should be fork-tender.
- Remove lid, add in kalamata olives, capers, and fresh parsley.
- Check seasoning and reseason if needed.
- While you make the sauce, make your pasta as well.
- Serve together. Add shredded Parmesan Cheese as a topping.
We love seeing and sharing your creations.
When you make this or any of my recipes, I love seeing them
Tag me on Instagram with @everyday_eileen or #everydayeileen.
I love any comments or questions, please leave below!
I HOPE YOU CONTINUE CONNECTING WITH ME!
Stay up to date on all recipes! Follow me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Love this Eggplant Pasta Sauce, I would very much appreciate it if you give it a 5-star rating and share any comments or questions below!
📖 Recipe
Mediterranean Eggplant Pasta Sauce
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
Salting Eggplant
- 1 medium eggplant, peeled and chopped into 1 inch cubes
- 1 teaspoon salt
Ingredients to make Eggplant Sauce
- 3 Tablespoons olive oil
- 1 medium yellow onion peeled and diced
- 1 large red bell pepper seeded and diced
- 3 cloves fresh garlic peeled and minced
- 1 cup white wine
- 1 (28) ounce can, Italian Plum Tomatoes Note 1
- 2 Tablespoon tomato paste Note 2
- 1 teaspoon Italian seasoning
- ½ - 1 teaspoon red pepper flakes Note 3
- salt and pepper, to taste
- ¼ cup Kalamata olives pitted and sliced in half
- 1 Tablespoon capers
- ¼ cup fresh chopped parsley or basil optional garnish
- Parmesan Cheese optional garnish
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
Eggplant Pasta Sauce
- Season the eggplant with 1 teaspoon of salt. Lay the eggplant on a paper towel or in a colander. (This process will bring out any bitterness in the eggplant). About 30 minutes. Gently rinse off and dry eggplant.
How to make Eggplant Pasta Sauce
- Heat a large saute pan over medium heat, add olive oil. Saute eggplant, onion, and red bell pepper for about 5 minutes. Stir in garlic and saute another few seconds to blend the flavors. Stir in the white wine to deglaze the bottom of the pan. Cook another few minutes to reduce wine and blend flavors.
- Stir in the canned tomatoes ( break tomatoes up with your hands or mash with a potato masher in the saute pan), tomato paste, Italian seasoning, and red pepper flakes. Season to taste with salt and pepper. Bring to a boil, cover pan with a lid, reduce heat to simmer for 20 minutes.
- Uncover and cook an additional 10 minutes to thicken the sauce. Stir in Kalamata olives and capers. Check the seasoning, if needed, adjust seasonings.
- Optional, garnish with fresh chopped basil and parsley. Sprinkle with fresh Parmesan cheese
- While the sauce is cooking, make your pasta or zoodles, serve and enjoy.
Barb
I made this last evening ,excellent loved it
But something is missing do not know what but something
Eileen Murphy Kelly
Hi Barb, Glad you enjoyed the recipe. Did you taste it and do any re-seasoning before serving? I am wondering what it is you felt it was missing? If you like spice, a bit of crushed red pepper. I would love to trouble shoot what you thought might be missing. I am glad though that overall, you loved it. 🙂
Jeanette
Try some anchovies.
Eileen Murphy Kelly
Great idea to add some anchovies.
Sandra
Hi Eileen, the recipe looks delicious. I will try it soon! Just looking at the serving size at the nutritional values. It says 12 cups. Is that supposed to be 1/2 cup?
Eileen Murphy Kelly
Hi Sandra, Please check back in after you make this sauce. I hope you enjoy it. I thank you for bringing to my attention the serving size. It has been corrected to 1/2 cup serving. Enjoy.
Linda McKenzie
I plan to make this recipe tomorrow. I see in the Notes you say to add the basil. There's no basil mentioned in the ingredients list. Italian seasoning is included, but not mentioned in the Notes. I don't have any basil so will use dried Italian herb mix. But can you clarify what you intended here?
Eileen Murphy Kelly
Hi Linda, I have made some adjustments to the recipe over time. My error in correctly updating the recipe correctly. We now use Italian seasonings and not the parsley/basil combo in the sauce. However, if you have any fresh parsley or basil on hand, that can be an optional garnish. I have updated the recipe card to reflect the correct process. Thank you for bringing it to my attention. I hope you love the recipe. I'd love for you to check back after you make it and let me know.
Joy
I absolutely love this pasta. My husband who doesn’t usually like my vegetarian dishes also really likes it. Thank you for sharing this.
Eileen Murphy Kelly
I am so glad you enjoy the Eggplant Pasta Sauce. This is one of those vegetarian sauces that my family also loves. My hubs never ate eggplant until I started making this sauce. Thank you for the kind comment.
Cathie K
This was really tasty…both my husband and I loved it.
Bob Crossley
I want to make an eggplant sauce for pasta but I'm unable for the time being to eat tomatoes or tomato sauce. Do you think this recipe can be adapted to substitute pesto for the diced tomatoes?
Eileen Murphy Kelly
Hi Robert, that is a different recipe and I have not tried it. I would recommend maybe just making a pesto and avoiding any recipe with tomatoes.
Dana
My family loves this recipe. It is our go-to "spaghetti" sauce, great flavor, and healthy. A win-win!
Dana
Fantastic! My family loved it. I am happy because I finally found my go-to recipe for the eggplants I grow. I was about to cross them off my list for next year. Healthy & delicious, what more could you ask for?
Erin
This is OUTSTANDING!!! Even my very picky 86 year-old mom loved it! Full of flavor - yummmmm!!!
Eileen xo
Thank you so much, Erin. I am so glad your Mom loved the eggplant pasta.
Ann Driscoll
This is delicious! I followed the recipe exactly, except did not peel the eggplant. Served over spaghetti squash. It will be in my dinner rotation
Thank you !
Eileen xo
Ann, I am so happy you love the Eggplant Sauce. It is a favorite. Thank you so much for taking the time to let me know you enjoyed the recipe.
Carol
Delicious I doubled garlic tripled capers and olives used a handful of fresh parsley finished off in oven for 40 mins thank you for the recipes
Eileen xo
Wonderful Carol. I am so glad you enjoy the pasta sauce. Thank you for taking the time to let me know.
Anne Lawton
I just picked up some eggplant, I think I might make this during the week!
Eileen xo
Awesome Anne, this is so easy to make and the family loves it!
Samantha
Absolutely off the scale. Restaurant quality. So glad I found this recipe!
Eileen xo
Fantastic Samantha, glad you are enjoying the sauce! It is a good one!
Tori
I made this tonight and it was amazing! I had eggplant for a few days and wasn't sure what to do with it and say your recipe. My boyfriend and I loved it! We had it with pasta and a salad.
Eileen xo
I am so glad you and your boyfriend enjoyed the Eggplant Pasta sauce. I really appreciate you taking the time to let me know how the recipe worked for you. I hope you keep this in your recipe rotation