Pasta Sauce with Eggplant Recipe

Name: Pasta Sauce with Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 1 medium onion; 3 garlic cloves; 2 tablespoons tomato paste; 2-3 larger sage leaves; 2 rosemary sprigs; 2 bay leaves; 1 can chopped tomatoes; A pinch of sugar; 1 large eggplant; ½ cup vegetable broth; 1 lb small pasta shapes; 1 cup grated gouda; 1 mozzarella; fine sea salt and pepper; fresh parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
374 kcal
Course
Main Course
Cuisine
Italian

Pasta Sauce with Eggplant Recipe

Freya Patterson

Report

Comforting eggplant pasta sauce with tomatoes and lots of cheese, even children will love eating eggplants cooked this way.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

3 tablespoons olive oil divided
1 medium onion
3 garlic cloves
2 tablespoons tomato paste Note 1
2-3 larger sage leaves Note 2
2 rosemary sprigs
2 bay leaves
1 can chopped tomatoes 400 g/ 14 oz
A pinch of sugar optional
1 large eggplant
½ cup vegetable broth 125 ml
1 lb small pasta shapes 450 g
1 cup grated gouda or cheddar cheese, 100 g/ 3.5 oz
1 mozzarella 125 g/ 4.4 oz
fine sea salt and pepper
fresh parsley

Add to Shopping List

Instructions

Saute: Heat 1 tablespoon of the olive oil in a medium pan. Chop the onions and the garlic cloves and cook for a few minutes, until soft.1 tablespoon oil + 1 onion + 3 garlic cloves
Add the tomato concentrate and continue cooking for about 1-2 minutes, stirring often.2 tablespoon tomato paste
Simmer sauce: Add the chopped herbs, bay leaves, and chopped tomatoes. Bring to a boil, lower the heat, and cook for about 20 minutes. Adjust the taste with salt, pepper, and a pinch of sugar if necessary. Puree the sauce roughly using an immersion blender.2-3 sage leaves + 2 rosemary sprigs + 2 bay leaves + 1 can tomatoes + salt + pepper + a pinch of sugar
Cook eggplant: In the meantime, chop the eggplant into smallish cubes. Heat the remaining olive oil in a large pan and fry the cubes until soft and translucent. Add the vegetable broth, cover the pan leaving a crack open, and cook until the eggplants are really soft and all the liquid is gone.1 large eggplant + 2 tablespoon oil + ½ cup/ 125 ml vegetable broth
Cook the pasta according to the packet's instructions.1 lb/ 450 g pasta
Add the soft eggplants to the tomato sauce and mix well.
Add cheese: Grate the Gouda or cheddar cheese and cut the mozzarella into small cubes. Mix all the ingredients together and adjust the taste again.1 cup/ 100 g grated cheese + 1 mozzarella ball + salt + pepper
Scatter the parsley on top and serve immediately.1 tablespoon parsley

Notes

Thick concentrated tomato paste, not tomato sauce.
Herbs: You can replace the fresh herbs with dried herbs: ½ teaspoon dried sage and ¼ teaspoon dried rosemary.

Nutrition Information

Show Details

Serving 1portion from 6 Calories 374kcal (19%) Carbohydrates 41g (14%) Protein 15g (30%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 9g Cholesterol 35mg (12%) Sodium 528mg (22%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 374 kcal

% Daily Value*

Serving	1portion from 6
Calories	374kcal	19%
Carbohydrates	41g	14%
Protein	15g	30%
Fat	17g	26%
Saturated Fat	7g	35%
Polyunsaturated Fat	9g	53%
Cholesterol	35mg	12%
Sodium	528mg	22%
Fiber	5g	20%
Sugar	7g	14%