Pasta Sauce with Eggplant Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Sauce with Eggplant Recipe
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Comforting eggplant pasta sauce with tomatoes and lots of cheese, even children will love eating eggplants cooked this way.
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Ingredients
- 3 tablespoons olive oil divided
- 1 onion medium
- 3 garlic cloves
- 2 tablespoons tomato paste Note 1
- 2-3 larger sage Note 2, leaves
- 2 rosemary sprigs
- 2 bay leaf
- 1 chopped tomatoes 400 g/ 14 oz, canned
- sugar optional, a pinch
- 1 large eggplant
- ½ cup vegetable broth 125 ml
- 1 lb pasta 450 g, small shapes
- 1 cup gouda cheese or cheddar cheese, 100 g/ 3.5 oz, grated
- 1 mozzarella cheese 125 g/ 4.4 oz
- sea salt fine
- black pepper fine
- parsley fresh
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
(53%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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