Roasted Eggplant Tomato Pasta Sauce (Vegan)

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 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)

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.

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Course: Dinner, Lunch

Cuisine: International, vegan

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 5 people

Calories: 154kcal

Author: Monika Dabrowski

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

Metric - US Customary

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

Serving: 1serving | Calories: 154kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 577mg | Potassium: 575mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1197IU | Vitamin C: 43mg | Calcium: 45mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

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