Vegan Melanzane (Eggplant) Pasta Sauce

Vegan Melanzane (Eggplant) Pasta Sauce

Upgrade your pasta with this vegan eggplant sauce made with a rich blend of garlic, canned whole tomatoes, deep-fried eggplant, and Kalamata olives.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
177 Calories

Recipe Instructions

Step 1
Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
Step 2
Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
Step 3
Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.
Vegan Melanzane (Eggplant) Pasta Sauce

Ingredients

  • 1 tablespoon olive oil
  • ½ cup vegetable oil for frying
  • ½ teaspoon white sugar
  • salt and ground black pepper to taste
  • 1 clove garlic, chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 eggplant, thinly sliced
  • 2 tablespoons pitted Kalamata olives, sliced

Categories

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