Mediterranean Eggplant Pasta Sauce
A hearty and delicious eggplant pasta sauce that is full of flavor! Pair with a bowl of pasta for a delicious meal! This is a year-round favorite recipe! It is delicious hot! For an easy summer recipe using your garden veggies, this is awesome at room temperature.
Servings 6 servings
Calories 168kcal
Ingredients
Salting Eggplant
- 1 medium eggplant, peeled and chopped into 1 inch cubes
- 1 teaspoon kosher 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 crushed 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
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.
Notes
Note 1: Use your hands to crush the tomatoes
Note 2: I use Tomato Paste in the tube.
Note 3: Use less hot pepper flakes to start and add more if you want a spicier sauce. I use these hot pepper flakes.
To serve: Spaghetti, linguine, or pappardelle are my favorite choices of pasta. To keep this low-carb, serve with zoodles.
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
* The nutritional value is only based on the Eggplant Sauce.
Nutrition
Serving: 0.5cup | Calories: 168kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 759mg | Potassium: 616mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1195IU | Vitamin C: 52mg | Calcium: 73mg | Iron: 2mg
