Vegan Melanzane (Eggplant) Pasta Sauce recipe

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Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 clove garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes
½ teaspoon white sugar
salt and ground black pepper to taste
½ cup vegetable oil for frying
1 eggplant, thinly sliced
2 tablespoons pitted Kalamata olives, sliced

Nutrition Info

177.3 calories
carbohydrate: 21 g
cholesterol: : -
fat: 10.4 g
fiber: 7.2 g
protein: 3.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 432.6 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer, turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.

  2. Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.

  3. Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives, stir gently to incorporate.

Recipe Yield

4 servings

Recipe Note

A vegan version of a great Italian pasta sauce that showcases eggplant. Just stir in your favorite pasta once it's done!

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