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vegan-melanzane-eggplant-pasta-sauce-recipe

Vegan Melanzane Eggplant Pasta Sauce Recipe

A delicious and hearty vegan pasta sauce made with eggplant and tomatoes.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant diced
  • 2 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 can crushed tomatoes 14 oz
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions 

  1. Heat olive oil in a large pan over medium heat.
  2. Add diced eggplant and cook until soft, about 10 minutes.
  3. Add chopped onion and minced garlic, cook until onion is translucent.
  4. Stir in crushed tomatoes, oregano, and basil.
  5. Simmer for 20 minutes, stirring occasionally.
  6. Season with salt and pepper to taste.
  7. Serve over pasta and garnish with fresh basil if desired.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 6g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg

Keywords

Eggplant, Pasta, Vegan
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