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overhead view of eggplant pasta sauce on a plate sprinkled with lots of parsley and with a fork.
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5 from 1 vote

Pasta Sauce with Eggplant Recipe

Comforting eggplant pasta sauce with tomatoes and lots of cheese, even children will love eating eggplants cooked this way.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Pasta and Rice
Cuisine: Italian
Diet: Vegetarian
Servings: 6 servings
Calories: 374kcal
Author: Adina

Ingredients

  • 3 tablespoons olive oil divided
  • 1 medium onion
  • 3 garlic cloves
  • 2 tablespoons tomato paste Note 1
  • 2-3 larger sage leaves Note 2
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 can chopped tomatoes 400 g/ 14 oz
  • a pinch of sugar optional
  • 1 large eggplant
  • ½ cup vegetable broth 125 ml
  • 1 lb small pasta shapes 450 g
  • 1 cup grated Gouda or cheddar cheese, 100 g/ 3.5 oz
  • 1 mozzarella 125 g/ 4.4 oz
  • fine sea salt and pepper
  • fresh parsley

Instructions

  • Saute: Heat 1 tablespoon of the olive oil in a medium pan. Chop the onions and the garlic cloves and cook for a few minutes, until soft.
    1 tablespoon oil + 1 onion + 3 garlic cloves
  • Add the tomato concentrate and continue cooking for about 1-2 minutes, stirring often.
    2 tablespoon tomato paste
  • Simmer sauce: Add the chopped herbs, bay leaves, and chopped tomatoes. Bring to a boil, lower the heat, and cook for about 20 minutes. Adjust the taste with salt, pepper, and a pinch of sugar if necessary. Puree the sauce roughly using an immersion blender.
    2-3 sage leaves + 2 rosemary sprigs + 2 bay leaves + 1 can tomatoes + salt + pepper + a pinch of sugar
  • Cook eggplant: In the meantime, chop the eggplant into smallish cubes. Heat the remaining olive oil in a large pan and fry the cubes until soft and translucent. Add the vegetable broth, cover the pan leaving a crack open, and cook until the eggplants are really soft and all the liquid is gone.
    1 large eggplant + 2 tablespoon oil + ½ cup/ 125 ml vegetable broth
  • Cook the pasta according to the packet's instructions.
    1 lb/ 450 g pasta
  • Add the soft eggplants to the tomato sauce and mix well.
  • Add cheese: Grate the Gouda or cheddar cheese and cut the mozzarella into small cubes. Mix all the ingredients together and adjust the taste again.
    1 cup/ 100 g grated cheese + 1 mozzarella ball + salt + pepper
  • Scatter the parsley on top and serve immediately.
    1 tablespoon parsley

Notes

  1. Thick concentrated tomato paste, not tomato sauce.
  2. Herbs: You can replace the fresh herbs with dried herbs: ½ teaspoon dried sage and ¼ teaspoon dried rosemary.

Nutrition

Serving: 1portion from 6 | Calories: 374kcal | Carbohydrates: 41g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 528mg | Fiber: 5g | Sugar: 7g