Chunky Eggplant Pasta Sauce Recipe

Name: Chunky Eggplant Pasta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 garlic cloves, chopped; 12 ounces eggplants, unpeeled, cut into 1/4 inch by 1/4 inch by 3 inch strips; 2 tablespoons course kosher salt; 1/8 teaspoon fresh ground pepper; 1 lb fresh ripe tomatoes, peeled and diced; 1 teaspoon minced fresh oregano; 12 basil leaves, torn; 1 lb dry pasta (bucatini, penne, or orecchiette); 1/2 cup freshly grated parmesan cheese; 1/2 cup dry red wine (optional)

Servings: persons

2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
12 ounces eggplants, unpeeled, cut into 1/4 inch by 1/4 inch by 3 inch strips
2 tablespoons course kosher salt
1/8 teaspoon fresh ground pepper
1 lb fresh ripe tomatoes, peeled and diced
1 teaspoon minced fresh oregano
12 basil leaves, torn
1 lb dry pasta (bucatini, penne, or orecchiette)
1/2 cup freshly grated parmesan cheese
1/2 cup dry red wine (optional)

1
Heat the olive oil in a wide, deep saute pan over medium-low heat. Add the garlic and cook for 30 seconds.
2
Add the eggplant to the saute pan, plus 1/2 teaspoons of the salt, and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant.
3
Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and oregano. Increase the heat to medium, cook uncovered for 10 to 20 minutes, until the sauce is thick. The cooking time will vary depending on how juicy your tomatoes are.
4
Stir in the basil and keep the sauce warm.
5
Meanwhile, cook pasta with salt according to package directions. Drain, but reserve 1/2 cup of pasta liquid.
6
Add the drained pasta to the sauce in the pan and add just enough of the reserved, hot pasta water (or red wine) to create a sauce that coats the pasta. Taste and add salt and pepper and oregano as needed.
7
Serve hot with grated Parmesan.

726

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 garlic cloves, chopped, 12 ounces eggplants, unpeeled, cut into 1/4 inch by 1/4 inch by 3 inch strips, 2 tablespoons course kosher salt, and more.

Yes, Chunky Eggplant Pasta Sauce 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.

That's it — enjoy your meal!

Chunky Eggplant Pasta Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions