This simple, vegan eggplant tomato sauce is rich and delicious and perfect to use with your favourite pasta. It is made using roasted eggplant, red pepper and garlic for added sweetness and flavour. Once the vegetables have been roasted the sauce itself is ready in only 20 minutes.
You might also like roasted red pepper pasta.
Why you will love this recipe
- It's made using a handful of ingredients.
- Despite its simplicity the sauce is deliciously rich and full of flavour.
- It's very low in fat thanks to roasting rather than frying the eggplant.
- It can be served with your favourite pasta.
Eggplant tomato sauce ingredients
In order to avoid using too much oil I roasted the eggplant before adding into the sauce. This is easy to do and shortens cooking time. I also roasted one red pepper and 4 garlic cloves to add sweetness and flavour to the tangy sauce.
I used both canned as well as fresh tomatoes for more volume, texture and flavour.
Step-by-step recipe instructions
Preheat the oven to 200 C/ 400 F/ gas mark 6. Line a large baking sheet with parchment paper.
1.Place the eggplant halves, cut side up, whole garlic cloves and pepper halves, skin side up, on top of the baking sheet. Brush the eggplant with a little oil (approx. 1 tsp). Roast in the centre of the oven for 25 minutes.
2. Remove from the oven and set aside for a few minutes to cool. In the meantime start making the sauce.
3. In a pot heat up 2 tablespoons of oil, add the onions and fry gently for 2 minutes. Add the wine and continue cooking for another minute.
4. Chop the eggplant and add into the pot along with the chopped tomatoes. Cook for a couple of minutes stirring occasionally.
5. Peel the pepper and garlic and puree together. Add into the sauce along with the canned tomatoes, tomato paste, paprika, salt and pepper to taste. Cover and simmer for about 20 minutes stirring often.
6. Remove from the heat and serve!
Expert tips and FAQs
- Use very ripe quality tomatoes (such as beef tomatoes) for maximum flavour.
- Spices and herbs: Use either sweet, hot or smoked paprika (or a bit of each). I didn't use any herbs but oregano or basil would work well.
- Refrigerate for up to 3 days.
- Serve your eggplant tomato sauce over pasta of your choice. Delicious also with sun dried tomato bread.
- Freeze for up to 3 months.
You might also like
- Easy Eggplant Pasta Bake with Chickpeas
- Vegan Eggplant Casserole Recipe with Beans
- Spicy Vegan Eggplant Tomato Casserole
- Vegan Stuffed Eggplant with Quinoa in Tomato Sauce
Check out also this collection of over 12 healthy vegetarian pasta meals.
Keep in touch!
If you make this eggplant tomato sauce I'd love to know how it turns out for you. Did you add any herbs? Let me know in the comments below, thanks!
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Roasted Eggplant Tomato Pasta Sauce (Vegan)
Ingredients
- 1 medium eggplant cut in half lengthwise
- 1 red bell pepper cut in half, seeds removed
- 4 garlic cloves unpeeled
- 1 red onion finely chopped
- 2 tomatoes large, ripe
- 400 g canned tomatoes
- 2 tbsp tomato puree
- 3 tbsp white wine
- 3 tbsp olive oil
- 1 tsp paprika sweet, hot or smoked
- 1 tsp Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 200 C/ 400 F/ gas mark 6. Line a large baking sheet with parchment paper.Place the eggplant halves, cut side up, whole garlic cloves and pepper halves, skin side up, on top of the baking sheet. Brush the eggplant with a little oil (approx. 1 tsp). Roast in the centre of the oven for 25 minutes. Remove from the oven and set aside for a few minutes to cool. In the meantime start making the sauce.
- In a pot heat up 2 tablespoons of oil, add the onions and fry gently for 2 minutes. Add the wine and continue cooking for another minute.
- Chop the eggplant and add into the pot along with the chopped tomatoes. Fry for a couple of minutes stirring occasionally.
- Peel the pepper and garlic and puree together. Add into the sauce along with the canned tomatoes, tomato paste, paprika, salt and pepper to taste. Cover and simmer for about 20 minutes stirring often.Remove from the heat and serve!
Notes
- Use very ripe quality tomatoes (such as beef tomatoes) for maximum flavour.
- Spices and herbs: Use either sweet, hot or smoked paprika (or a bit of each). I didn't use any herbs but oregano or basil would work well.
- Refrigerate for up to 3 days.
- Serve over pasta of your choice. Delicious also with sun dried tomato bread.
- Freeze for up to 3 months.
- Preparation time includes the time needed to roast the vegetables.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Gorgeous.... went heavy on the garlic, paprika and fresh basil ...... really tasty.... thank you ,,
You are welcome! Thanks for the feedback:)
Oooh, I really like this idea. We do a similar thing, but with the aubergines fried (in lots of oil!), but I love your healthy version. And the addition of paprika sounds like a great idea! Definitely pinning this on my 'Must Make' board 🙂 Eb x
Thanks Eb :O)
This looks gorgeous, I make a similar recipe with black olives which my kids love. Thanks for adding to #CookBlogShare
Thanks Mandy, I love black olives in anything, I can imagine they would taste great in a sauce too:)
YUM! This looks fab, great way to incorporate aubergines into something a bit different than just roasted veg! #CookBlogShare
Thanks Cliona:)
I really love aubergines and this sounds like a great sauce - I'd be tempted to add a few cubes of roasted aubergine to my potion and then leave them out for those who aren't keen on aubergines!
I know lots of people who don't like aubergines (my 3 children for example) but with this sauce you can't really taste the aubergines - my boys didn't know what they were eating:O)
I love it when that happens and I wished it happened more often as well! Thank you so much for sharing with #CookOnceEatTwice as well.
Thanks Corina!
I love smoked paprika with aubergine, it's a marriage made in heaven! Thanks for linking to #PastaPlease!
Thanks Chris:)
looks delicious! I want to try more things with aubergine so thanks for sharing #CookBlogShare
Thanks Emma:O)