Eggplant Sauce for Pasta

1 Reviews
100% would make this recipe again

Preparation : 5 min Cooking : 20 min
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


3 tbsp olive oil 45 mL
1 aubergines / eggplants, large size, cut into 1cm dices 460 g
1/2 cup Parsley and Garlic Base 125 mL
1 pinch cayenne pepper 0.1 g
3/4 cup canned tomatoes (diced) 200 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Prepare the eggplant : Cut them into 1 cm thick pieces.
  2. Heat the oil in a large pan over medium-high heat. Add the diced aubergines. Cook for 5 min, until eggplants are fork-tender. Add the garlic and parsley base and the Cayenne pepper. Continue to cook for 3 minutes, stirring from time to time.
  3. Add the tomatoes, salt and pepper to the pan, then cover. Continue to cook until a sauce consistency is obtained, about 10 min.


The sauce can be stored a couple of days in the refrigerator; 3 months in the freezer.

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Sauces & Dips | Vegetarian | Vegan | Kosher | Halal | Italian

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