Chunky Eggplant (Aubergine) Sauce For Pasta Recipe

Name: Chunky Eggplant (Aubergine) Sauce For Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups chopped peeled onions; 1 tablespoon crushed garlic; 1/2 cup water; 2 tablespoons tomato paste; 2 lbs eggplants, diced; 2 cups finely chopped tomatoes; 1 teaspoon dried basil; 1 teaspoon salt; 1/4 teaspoon dried red pepper flakes; parmesan cheese, to serve (optional)

Servings: persons

1 tablespoon olive oil
2 cups chopped peeled onions
1 tablespoon crushed garlic
1/2 cup water
2 tablespoons tomato paste
2 lbs eggplants, diced
2 cups finely chopped tomatoes
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
parmesan cheese, to serve (optional)

1
In a pressure cooker, heat oil over medium-high heat.
2
Add onion and garlic; cook, stirring frequently, for 1 minute.
3
Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
4
Following manufacturer's directions bring to high pressure.
5
Cook 4 minutes, then allow pressure to come down.
6
Remove lid and cook, stirring, until sauce is thick.
7
Serve hot over pasta and sprinkle with parmesan cheese, if desired.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups chopped peeled onions, 1 tablespoon crushed garlic, 1/2 cup water, and more.

Yes, Chunky Eggplant (Aubergine) Sauce For Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chunky Eggplant (Aubergine) Sauce For Pasta

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