Eggplant Pasta Sauce or Side Dish

Elevate your pasta night or dinner spread with this irresistibly rich and hearty Eggplant Pasta Sauce or Side Dish. Featuring perfectly roasted eggplant cubes that are tender with a subtle caramelized sweetness, this recipe blends them seamlessly into a vibrant tomato-based sauce bursting with Mediterranean flavors. Aromatic garlic, sautéed onion, dried herbs like oregano and basil, and a hint of crushed red pepper flakes come together to create a bold and savory experience. Whether you're spooning it over pasta, pairing it with creamy polenta, or serving it as a standout side dish with crusty bread, this versatile recipe is a must-try for eggplant lovers. With a prep time of just 15 minutes, it’s a quick, wholesome, and satisfying choice to add to your dinner rotation.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant
• 3 tablespoons extra-virgin olive oil
• 1 medium-sized yellow onion
• 4 cloves garlic
• 1 14-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoons crushed red pepper flakes
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 cup parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash the eggplants and cut them into 1-inch cubes. Place the cubes on a baking sheet lined with parchment paper.

Step 3

Drizzle 2 tablespoons of olive oil over the eggplant cubes, sprinkle with a pinch of salt, and toss to coat evenly. Spread them out in a single layer.

Step 4

Roast the eggplant for 20 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and set aside.

Step 5

While the eggplant roasts, finely dice the onion and mince the garlic.

Step 6

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.

Step 7

Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.

Step 8

Add the can of diced tomatoes (with their juices), tomato paste, oregano, basil, crushed red pepper flakes, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.

Step 9

Simmer the sauce for 5 minutes, allowing the flavors to meld together.

Step 10

Gently stir the roasted eggplant into the tomato sauce, ensuring all the pieces are coated. Simmer for an additional 5 minutes.

Step 11

Taste the sauce and adjust seasoning if needed.

Step 12

Stir in the fresh parsley and, if desired, sprinkle with grated parmesan cheese before serving.

Step 13

Serve over cooked pasta, polenta, or enjoy as a flavorful side dish alongside crusty bread.

Nutrition Facts

Serving size	(1584.5g)

Amount per serving	% Daily Value*
Calories	1001.6

Total Fat 58.8g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 0.8g
Cholesterol 53.4mg	0%
Sodium 4845.3mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 41.5g	0%
Total Sugars 53.7g
Protein 38.1g	0%

Vitamin D 12.8IU	0%
Calcium 1032.5mg	0%
Iron 7.6mg	0%
Potassium 3706.1mg	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: 49.7%

Protein: 14.3%

Carbs: 36.0%