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

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

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.