Eggplant Aubergine Sauce for Pasta

Elevate your pasta night with this rustic and flavorful Eggplant Aubergine Sauce for Pasta, a Mediterranean-inspired dish that combines tender, golden-brown eggplant with the sweetness of cherry tomatoes, the richness of tomato paste, and a fragrant blend of fresh basil and oregano. This hearty yet wholesome sauce gets a subtle kick from optional crushed red chili flakes and can be customized with a sprinkle of Parmesan cheese for added creaminess. With just 15 minutes of prep and slow simmering to meld the bold flavors, this vegan-friendly (when cheese is omitted) pasta sauce pairs perfectly with your favorite pasta. Ideal for busy weeknights or casual dinner parties, this dish delivers comfort and sophistication in every bite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplant (aubergine)
• 4 tablespoons Olive oil
• 4 large Garlic cloves
• 1 medium Red onion
• 2 cups Cherry tomatoes
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 0.5 cup Fresh basil leaves
• 1 teaspoon Dried oregano
• 0.25 teaspoon Crushed red chili flakes (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Grated Parmesan cheese (optional)
• 12 ounces Cooked pasta

Directions

Step 1

Dice the eggplants into 1/2-inch cubes. Sprinkle with a pinch of salt and let them sit in a colander for 15 minutes to draw out excess moisture and bitterness. Pat them dry with a paper towel.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until lightly golden and softened. Remove the eggplant and set aside.

Step 3

Add the remaining 2 tablespoons of olive oil to the same skillet. Sauté the chopped red onion for 2-3 minutes until translucent, then add the minced garlic and cook for an additional minute, being careful not to let it burn.

Step 4

Stir in the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.

Step 5

Add the tomato paste, dried oregano, and crushed red chili flakes (if using). Stir well to combine.

Step 6

Return the cooked eggplant to the skillet, then pour in the vegetable broth. Stir to ensure all ingredients mix well, and bring to a gentle simmer. Allow the sauce to simmer for 20 minutes, stirring occasionally, until thickened and the flavors meld together.

Step 7

Tear or roughly chop the fresh basil leaves and stir them into the sauce during the last 5 minutes of cooking.

Step 8

Season the sauce with salt and black pepper to taste. If desired, stir in grated Parmesan cheese for added richness.

Step 9

Cook your choice of pasta according to package instructions. Drain and toss with the eggplant aubergine sauce in the skillet to coat evenly.

Step 10

Serve immediately, garnished with additional fresh basil and Parmesan cheese, if desired. Enjoy!

Nutrition Facts

Serving size	(1850.2g)

Amount per serving	% Daily Value*
Calories	1957.9

Total Fat 96.7g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 95.2mg	0%
Sodium 4791.4mg	0%
Total Carbohydrate 198.7g	0%
Dietary Fiber 35.8g	0%
Total Sugars 44.0g
Protein 82.3g	0%

Vitamin D 0IU	0%
Calcium 1568.4mg	0%
Iron 11.6mg	0%
Potassium 3452.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 16.5%

Carbs: 39.9%