Eggplant Spaghetti Sauce

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Servings: 6 Difficulty: Advanced
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A rich, velvety Italian-inspired sauce where roasted eggplant melts into savory tomatoes and herbs.
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This Eggplant Spaghetti Sauce is a rustic, comforting dish that transforms simple ingredients into a luxurious topping for pasta. The key is sweating the eggplant and onions until they release their moisture and meld into a thick, savory base. Fresh garlic, parsley, oregano, and basil provide bright, aromatic notes, while a splash of red wine adds depth and complexity. The long simmer allows the flavors to concentrate, resulting in a sauce that is both hearty and elegant. Perfect for weeknight dinners, this vegan-friendly sauce pairs beautifully with spaghetti, ziti, or even as a dip for crusty bread. It’s a versatile staple that tastes even better the next day, making it a wonderful candidate for meal prep or batch cooking.

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Eggplant Spaghetti Sauce

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

Description

This Eggplant Spaghetti Sauce is a rustic, comforting dish that transforms simple ingredients into a luxurious topping for pasta. The key is sweating the eggplant and onions until they release their moisture and meld into a thick, savory base. Fresh garlic, parsley, oregano, and basil provide bright, aromatic notes, while a splash of red wine adds depth and complexity. The long simmer allows the flavors to concentrate, resulting in a sauce that is both hearty and elegant. Perfect for weeknight dinners, this vegan-friendly sauce pairs beautifully with spaghetti, ziti, or even as a dip for crusty bread. It&# 226;ÂÂs a versatile staple that tastes even better the next day, making it a wonderful candidate for meal prep or batch cooking.

Ingredients

Directions

  1. Peel the eggplant and cut it into 3/4-inch cubes.
  2. Finely chop the onion, smash and mince the garlic, and mince the fresh parsley.
  3. Open the cans of Italian tomatoes and tomato paste; have the red wine, oregano, and basil ready.
  4. Heat the corn oil in a large pot or Dutch oven over medium-high heat until very hot.
  5. Add the chopped onions and eggplant cubes to the pot.
  6. Stir often, cooking until the vegetables sweat and release most of their fluid, becoming soft and translucent.
  7. Add the minced garlic and stir well, allowing it to cook for about one minute until fragrant.
  8. Stir in the Italian tomatoes, tomato paste, and red wine, mixing thoroughly to combine.
  9. Add the fresh parsley, oregano, and basil, stirring to blend the herbs into the sauce.
  10. Bring the sauce to a boil, then reduce heat to low and simmer uncovered for about 15 minutes, stirring occasionally.
  11. If using optional meat additions (sausage, ground meat, chicken, or pork), add them now and simmer for another 15 minutes until cooked through.
  12. Taste the sauce; if the eggplant is slightly bitter, add sugar to balance the flavor.
  13. Continue to simmer for another 20 minutes to allow flavors to meld and the sauce to thicken.
  14. Season with salt to taste, stirring well.
  15. For extra heat, stir in a dash of cayenne pepper or chili powder before serving.
  16. Serve immediately over pasta or store in the refrigerator for later use, as flavors improve the next day.

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, spaghetti, sauce, vegan, italian, pasta, tomato, onion, garlic, herbs, red wine, simmered, homemade, dinner, comfort food, plant-based, rustic, mediterranean, vegetarian, basil
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