Eggplant Tomato and Basil Sauce Recipe

Name: Eggplant Tomato and Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 onion, diced; 2 anchovies, diced; 1 red capsicum, diced; 1 eggplant, diced; 5 roma tomatoes, quartered; 2 garlic cloves, crushed; ½ cup white wine; ¼ cup fresh basil; ⅓ cup black olives, pitted; salt; pepper

Servings: persons

olive oil
1 onion, diced
2 anchovies, diced
1 red capsicum, diced
1 eggplant, diced
5 roma tomatoes, quartered
2 garlic cloves, crushed
½ cup white wine
¼ cup fresh basil
⅓ cup black olives, pitted
salt
pepper

1
Heat a large frying pan over medium to high heat and add a splash of olive oil.
2
Cook the anchovies, onion, capsicum, eggplant and garlic for 5-10 minutes stirring often, until soft and fragrant.
3
If needed add a little extra drizzle of oil.
4
Add tomatoes and white wine to pan and cover.
5
Simmer over medium to low heat for 20-30 minutes, stirring occasionally.
6
Remove from heat and stir through basil and olives and salt and pepper to taste.
7
Serve over some pasta of choice with some freshly grated parmesan if desired.

117

kcal

Calories

Carbs

Protein

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 12 ingredients. The key ingredients include: olive oil, 1 onion, diced, 2 anchovies, diced, 1 red capsicum, diced, and more.

Yes, Eggplant Tomato and Basil Sauce falls under the Vegetarian 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 Tomato and Basil Sauce

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