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Eggplant tomato sauce with pasta is an easy and nutritious vegan meal!
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5 from 1 vote

Eggplant tomato sauce with pasta

Eggplant tomato sauce with pasta is an easy and nutritious vegan meal!
Prep Time20 minutes
Cook Time45 minutes
Draining time for eggplant30 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American, Greek
Servings: 4 servings
Calories: 514kcal
Author: Mia Kouppa

Equipment

  • large saute pan with cover
  • Colander

Ingredients

  • 2 medium eggplants (about 420 grams total)
  • 1 tbps salt
  • ¼ cup (60 mL) olive oil
  • 1 medium onion
  • 4 cloves garlic
  • 1 bay leaf
  • 1 tsp chili flakes
  • ¼ cup (60 mL) red wine or 2 tbsp balsamic vinegar + 2 tbsp tomato sauce
  • 1 cup (250 mL) tomato sauce
  • 1 cup (250 mL) vegetable stock or water
  • salt, pepper and chili flakes to taste.
  • 2 tbsp (30 mL) tomato paste
  • 1 medium tomato, diced.
  • ¼ cup chopped fresh basil

For the pasta

  • 300 grams dry pasta
  • 1 tsp salt

Instructions

  • Cut eggplant into small cubes, about the size of a die. Do not peel.
    2 medium eggplants (about 420 grams total)
  • Sprinkle the eggplant with 1 tablespoon of salt and toss to coat. Drain in a colander set over a bowl or shallow plate for about 30 minutes.
    1 tbps salt
  • Meanwhile, chop the onion into small dice and finely chop the garlic.
    1 medium onion, 4 cloves garlic
  • Heat the olive oil over medium heat and saute the onion for about 5 minutes along with the bay leaf. Add the chili flakes and the garlic and saute for 2 minutes more.
    ¼ cup (60 mL) olive oil, 1 bay leaf, 1 tsp chili flakes
  • Rinse the eggplant and add it to the pot with the onions and garlic.
  • Cook over medium heat, stirring often, for about 15 minutes until the eggplant is nice and soft. Stirring regularly to avoid the eggplant from sticking.
  • Deglaze your pan with the red wine or with the balsamic vinegar and tomato sauce.
    ¼ cup (60 mL) red wine
  • Next add in the tomato paste and stir. Cook for about 1 minute.
    2 tbsp (30 mL) tomato paste
  • Next add in the diced tomato, the tomato sauce and the vegetable stock.
    1 cup (250 mL) tomato sauce, 1 medium tomato, diced., 1 cup (250 mL) vegetable stock
  • Season with salt, pepper and chili flakes to taste.
    salt, pepper and chili flakes to taste.
  • Cook, covered over low-medium heat for about 20 minutes.
  • Remove lid and finish cooking for about 5 minutes.
  • Add the basil to the sauce after you have removed it from the heat, and just before combining it with the pasta.
    ¼ cup chopped fresh basil
  • Cook pasta according to package directions, adding 1 tsp of salt to the water. Once the pasta is done, drain it and add it to the pot with the sauce. Stir until the pasta is well coated with the sauce and serve.
    300 grams dry pasta, 1 tsp salt
  • Enjoy!

Nutrition

Calories: 514kcal | Carbohydrates: 80g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2654mg | Potassium: 1130mg | Fiber: 12g | Sugar: 16g | Vitamin A: 972IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 3mg