Eggplant (Aubergine) Sauce For Pasta Recipe

Name: Eggplant (Aubergine) Sauce For Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 6 garlic cloves, chopped; 1 large bell pepper, chopped; 2 lbs eggplants, peeled & cubed; 8 cups tomatoes, peeled & cubed; 1 (6 ounce) can tomato paste; 4 tablespoons fresh basil; 2 teaspoons dry oregano; 1/3 cup sugar; 1/8 cup salt; 1 teaspoon pepper; 1 cup dry red wine

Servings: persons

2 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 large bell pepper, chopped
2 lbs eggplants, peeled & cubed
8 cups tomatoes, peeled & cubed
1 (6 ounce) can tomato paste
4 tablespoons fresh basil
2 teaspoons dry oregano
1/3 cup sugar
1/8 cup salt
1 teaspoon pepper
1 cup dry red wine

1
In a very large kettle, heat olive oil over medium heat.
2
Add onion and garlic; cook until the onion is soft.
3
Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
4
Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
5
Put into hot jars and seal.
6
Process in hot water bath for 40 minutes.
7
This is very good served over pasta with Mozzarella cheese.

530

kcal

Calories

Fat

106

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 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, chopped, 6 garlic cloves, chopped, 1 large bell pepper, chopped, and more.

Yes, 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.

Eggplant (Aubergine) Sauce For Pasta

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