Pasta with Syracuse Sauce Recipe

Name: Pasta with Syracuse Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and cut into 2-inch (5 cm) cubes; 1 tsp (5 ml) salt; 2 tbsp (25 ml) olive oil, divided (approx.); 2 onions, finely chopped; 4 cloves garlic, minced; 4 anchovy fillets, finely chopped, optional (see Tip); 1 (28 oz/796 ml) can tomatoes, including juice, coarsely chopped; 1 tbsp (15 ml) tomato paste; 2 roasted red bell peppers, diced; 1/2 cup (125 ml) black olives, pitted and chopped (about 20 olives); 1/2 cup (125 ml) finely chopped parsley leaves; 2 tbsp (25 ml) capers, drained and minced; Cooked whole wheat pasta or polenta

Servings: persons

1 large eggplant, peeled and cut into 2-inch (5 cm) cubes
1 tsp (5 ml) salt
2 tbsp (25 ml) olive oil, divided (approx.)
2 onions, finely chopped
4 cloves garlic, minced
4 anchovy fillets, finely chopped, optional (see Tip)
1 (28 oz/796 ml) can tomatoes, including juice, coarsely chopped
1 tbsp (15 ml) tomato paste
2 roasted red bell peppers, diced
1/2 cup (125 ml) black olives, pitted and chopped (about 20 olives)
1/2 cup (125 ml) finely chopped parsley leaves
2 tbsp (25 ml) capers, drained and minced
Cooked whole wheat pasta or polenta

1
Works in slow cookers from 3 1/2 to 6 quarts
2
In a colander over a sink, combine eggplant and salt.
3
Toss and let stand for 30 minutes.
4
Rinse thoroughly under cold running water.
5
Lay a clean tea towel on a work surface.
6
Working in batches over the sink and using your hands, squeeze liquid out of the eggplant.
7
Transfer to the tea towel.
8
When batches are complete, roll the towel up and press down to remove remaining liquid.
9
In a nonstick skillet, heat 1 tbsp (15 ml) of the oil over medium heat for 30 seconds.
10
Add sweated eggplant, in batches, and cook until browned, adding more oil as necessary.
11
Transfer to slow cooker stoneware.
12
Add onions to pan, adding oil, if necessary, and cook, stirring, until softened, about 3 minutes.
13
Add garlic and anchovies, if using, and cook, stirring, for 1 minute.
14
Add tomatoes with juice and tomato paste and bring to a boil.
15
Transfer to slow cooker stoneware.
16
Place a clean tea towel folded in half (so you will have two layers) over top of the stoneware to absorb moisture.
17
Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbly.
18
Add roasted red peppers, olives, parsley and capers.
19
Stir well.
20
Cover and cook on High for 20 minutes, until heated through.
21
To serve, ladle over hot cooked pasta or polenta.

128

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 large eggplant, peeled and cut into 2-inch (5 cm) cubes, 1 tsp (5 ml) salt, 2 tbsp (25 ml) olive oil, divided (approx.), 2 onions, finely chopped, and more.

Yes, Pasta with Syracuse 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!

Pasta with Syracuse Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions