Eggplant, Garlic and Tomato Spaghetti Sauce

    Eggplant, Garlic and Tomato Spaghetti Sauce

    (21)
    45min


    17 people made this

    A hearty vegetarian spaghetti sauce. This is a great way to use summer vegetables and it also freezes well so it can be enjoyed in winter!

    Ingredients
    Serves: 6 

    • 1/2 cup (125ml) olive oil
    • 1 large eggplant, cut into 12mm cubes
    • 1 large green capsicum, chopped
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 810g can chopped tomatoes
    • 185g tomato paste
    • 1 tablespoon sugar
    • 1 cup (250ml) water
    • 500g spaghetti

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat olive oil in a large frypan over medium heat. Cook eggplant, capsicum, onion and garlic until soft and tender, stirring often.
    2. When the vegetables are done, transfer to a large saucepan. Stir in the diced tomatoes, tomato paste, sugar and water. Simmer for 15 to 20 minutes, stirring occasionally.
    3. Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes, or until al dente. Serve topped with the sauce.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (17)

    by
    15

    Nice way to put eggplant on the menu. Really sweet and tangy. Be sure you really cook the eggplant and other vegetables until very soft. Served with turkey cutlets and garlic bread for a very easy and healthy meal. Husband ate double serving. Added mushrooms the next time and less water to compensate, that was a good variation, so was zucchini...  -  28 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    10

    Great way to use eggplant. Since Emeril's Eggplant & Gaahlic pasta sauce came out, I've been wondering how to make it myself. I made a few alterations tho': I prepped the eggplant by "sweating" it out with sea salt(see Eggplant Parmesan II review for instructions). When I added the canned tomatoes, I also added 1/2 cp of red wine, as well as oregano, fresh basil and fresh parsley(add these 3 to taste). I then allowed it all to simmer for an extra 20 minutes. May add carrots next time, I often use them in my regular pasta sauce--helps with the sweetness factor & you won't need to add sugar.  -  17 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    6

    Good way to sneak veggies into toddler's spaghetti. I processed the veggies before adding them to the tomato sauce/paste. Also added Kosher salt and Italian seasoning. Still can definitely taste the eggplant, but it's disguised enough that she ate it.  -  27 Jul 2011  (Review from Allrecipes USA and Canada)

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