Eggplant, Garlic and Tomato Spaghetti Sauce

    Eggplant, Garlic and Tomato Spaghetti Sauce


    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!

    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

    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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