An easy and delicious eggplant sauce for pasta! In Italy, it is called “a la norma” and is ideal for a quick and healthy meal. Serve with your favorite type of pasta and enjoy a delicious and nutritious dish!
It’s ideal for vegetarian and vegan diets, but perfect for everybody. It needs some basic and healthy main ingredients and is quick to prepare.
A big plus, you can serve it not only with pasta but also with, rice or beans, make eggplant lasagna or use it as a pizza sauce!
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Recipe
Yield: 4 portions
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Ingredients
1 large eggplant, diced
1 yellow onion, diced
2 cloves of garlic, crushed
250 ml tomato sauce or chopped canned tomatoes
1/4 cup olive oil
1 tsp black pepper
1 tsp dried oregano
1/2 tsp salt
1 tbsp dried thyme
1 tsp paprika (sweet, spicy or smoked)
2 bay leafs
1 tbsp honey
1 tsp balsamic vinegar
Directions
- Preheat the olive oil in the pot over medium-high heat.
- Put the eggplant, onion, and garlic in the pot and sauté for 5 minutes over medium heat.
- Add the honey and balsamic vinegar and continue to stir for another 3 minutes until softened and caramelized.
- Increase the heat to high and add the tomato sauce, 1 cup hot water, and seasoning (salt, pepper, oregano, thyme, paprika, bay leaves).
- Let them boil for 5 minutes.
- Reduce heat to medium and simmer for another 10 minutes to become a thick and fragrant sauce.
Enjoy!
Notes
- Served:
- Serve with pasta and grated Parmesan or crumbled feta cheese on top.
- Also, it is a perfect sauce for rice, white beans, or pizza sauce.
- Variations:
- If you prefer spicy dishes you can add a pinch of chili flakes.
- Balance the amount of garlic according to your tastes.
- Add canned tuna, corn, and green olives for a more fishy and summery dish.
- Storage: Store in an airtight container in the refrigerator for up to 3 days or up to three months in the freezer.
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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The Best Eggplant Sauce For Pasta
Ingredients
- 1 large eggplant , diced
- 1 yellow onion , diced
- 2 cloves of garlic , crushed
- 250 ml tomato sauce , or chopped canned tomatoes
- 1/4 cup olive oil
- 1 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 tbsp dried thyme
- 1 tsp paprika , (sweet, spicy, or smoked)
- 2 bay leafs
- 1 tbsp honey
- 1 tsp balsamic vinegar
Instructions
- Preheat the olive oil in the pot over medium-high heat.
- Put the eggplant, onion, and garlic in the pot and sauté for 5 minutes over medium heat.
- Add the honey and balsamic vinegar and continue to stir for another 3 minutes until softened and caramelized.
- Increase the heat to high and add the tomato sauce, 1 cup hot water, and seasoning (salt, pepper, oregano, thyme, paprika, bay leaves).
- Let them boil for 5 minutes.
- Reduce heat to medium and simmer for another 10 minutes to become a thick and fragrant sauce.
Notes
- Served:
- Serve with pasta and grated Parmesan or crumbled feta cheese on top.
- Also, it is a perfect sauce for rice, white beans, or pizza sauce.
- Variations:
- If you prefer spicy dishes you can add a pinch of chili flakes.
- Balance the amount of garlic according to your tastes.
- Add canned tuna, corn, and green olives for a more fishy and summery dish.
- Storage: Store in an airtight container in the refrigerator for up to 3 days or up to three months in the freezer.
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
