Eggplant Spaghetti Sauce

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Servings: 6 Difficulty: Intermediate
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A rich, hearty vegan sauce where roasted eggplant replaces traditional meat for a creamy, savory depth.
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This rustic Eggplant Spaghetti Sauce offers a comforting, meatless alternative that is just as satisfying as the traditional version. By sweating down eggplant and onions until tender, then simmering them with garlic, fresh herbs, and canned tomatoes, you create a deeply flavorful base. The natural bitterness of the eggplant is balanced by a touch of sugar and red wine, resulting in a complex, savory profile. It’s perfect for tossing with pasta, serving over polenta, or using as a dip for crusty bread. Ideal for weeknight dinners, this vegan-friendly dish brings a warm, home-cooked feel to the table without the need for long cooking times or hard-to-find ingredients.

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Eggplant Spaghetti Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 148.8

Description

This rustic Eggplant Spaghetti Sauce offers a comforting, meatless alternative that is just as satisfying as the traditional version. By sweating down eggplant and onions until tender, then simmering them with garlic, fresh herbs, and canned tomatoes, you create a deeply flavorful base. The natural bitterness of the eggplant is balanced by a touch of sugar and red wine, resulting in a complex, savory profile. It&# 226;ÂÂs perfect for tossing with pasta, serving over polenta, or using as a dip for crusty bread. Ideal for weeknight dinners, this vegan-friendly dish brings a warm, home-cooked feel to the table without the need for long cooking times or hard-to-find ingredients.

Ingredients

Directions

  1. Peel the eggplant and cut it into 3/4-inch cubes. Finely chop the onion and mince the garlic cloves.
  2. In a large skillet or Dutch oven, heat the corn oil over medium-high heat until hot but not smoking.
  3. Add the chopped onions and cubed eggplant to the pan. Stir occasionally, sweating the vegetables until they have released most of their moisture and become tender, about 10-15 minutes.
  4. Add the minced garlic to the pan and stir well, cooking for another minute until fragrant.
  5. Stir in the canned Italian tomatoes, tomato paste, and red wine. Mix thoroughly to combine with the vegetable base.
  6. Add the fresh parsley, oregano, and basil. Stir to blend the herbs evenly throughout the sauce.
  7. Reduce heat to low and let the sauce simmer uncovered for about 15 minutes, stirring often to prevent sticking.
  8. Taste the sauce. If the eggplant is slightly bitter, add the sugar to balance the acidity. Simmer for an additional 15-20 minutes.
  9. Add salt to taste and stir well. Adjust seasoning as needed.
  10. For a hint of heat, stir in a dash of cayenne or chili powder just before serving. Serve warm over spaghetti.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 148.8kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 1.9g10%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 3.8g2%
Dietary Fiber 1.2g5%
Sugars 1.9g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant sauce, vegan pasta, meatless meal, italian tomato sauce, homemade marinara, vegetarian dinner, spaghetti sauce, garlic onion sauce, herb sauce, red wine sauce, plant based, comfort food, weeknight dinner, simmered vegetables, healthy pasta
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