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–+ servings
Chunky eggplant tomato sauce with spaghetti in white bowl with fork.
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Roasted Eggplant Tomato Pasta Sauce

This simple eggplant tomato sauce is rich, low in fat, deliciously tangy and sweet and easy to make. It' satisfying, with a 'meaty' texture, perfect to serve with your favourite pasta.
Course Dinner, Lunch
Cuisine Mediterranean fusion, vegan
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 5 servings
Calories 154kcal
Author Monika Dabrowski

Ingredients

  • 1 medium eggplant cut in half lengthwise
  • 1 red bell pepper cut in half, seeds removed
  • 4 garlic cloves unpeeled
  • 1 red onion finely chopped
  • 2 tomatoes large, ripe
  • 1x14.11oz can tomatoes
  • 2 tablespoons tomato puree
  • 3 tablespoons white wine
  • 3 tablespoons olive oil
  • 1 teaspoon paprika sweet, hot or smoked
  • 1 teaspoon fine sea salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 200 C/ 400 F/ gas mark 6.  Line a large baking sheet with parchment paper.
    Place the eggplant halves, cut side up, whole garlic cloves and pepper halves, skin side up, on top of the baking sheet. Brush the eggplant with a little oil (approx. 1 tsp).  Roast in the centre of the oven for 25-30 minutes until softened. Remove from the oven and set aside for a few minutes to cool. In the meantime start making the sauce.
  • In a pot heat up 2 tablespoons of oil, add the onions and fry gently for 2 minutes.  Add the wine and continue cooking for another minute.
  • Chop the eggplant and add into the pot along with the chopped tomatoes. Fry for a couple of minutes stirring occasionally.
  • Peel the pepper and garlic and puree together.  Add into the sauce along with the canned tomatoes, tomato paste, paprika, salt and pepper to taste. Cover and simmer for about 20 minutes stirring often.
    Remove from the heat and serve!

Notes

  • Use firm eggplant without any greyish spots.
  • This recipe contains a lot of tomato sauce, but you can change the proportions by adding more eggplant.
  • Use very ripe quality tomatoes (such as beef tomatoes) for maximum flavour.
  • Use either sweet, hot or smoked paprika (or a bit of each). 
  • Serve over pasta of your choice (large or long pasta shapes) with a drizzle of oil, freshly chopped basil leaves or grated parmesan (ensure it's vegetarian).
  • Refrigerate leftovers for up to 3 days. Reheat the sauce and serve with freshly boiled pasta.
  • Freeze for up to 3 months.
  • Preparation time includes the time needed to roast the vegetables.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 577mg | Potassium: 575mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1197IU | Vitamin C: 43mg | Calcium: 45mg | Iron: 2mg