Eggplant Sauce for Pasta

2 Reviews
100% would make this recipe again

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

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

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

Top Reviews

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april 17, 2020 | I would make this recipe again

I loved the sauce, it's delicious and easy to make, but the amount of diced tomato required doesn't make any sense! I followed the recipe to every detail, and the result looked nothing like the picture. The tomato was hardly visible at all! I would at least double the quantity of tomato if I do this again.

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