Roasted Eggplant Tomato Pasta Sauce
This eggplant pasta sauce features roasted eggplant cooked in a rich tomato sauce along with naturally sweet red bell pepper for an extra flavour twist. It's a delicious, satisfying, 'meaty' vegetarian dish, perfect to serve with your favourite pasta.
Servings 4 servings
Calories 414kcal
Equipment
- Medium sized pot
- Strainer
- Large baking sheet
- Immersion blender
Ingredients
- 1 medium eggplant cut in half lengthwise
- 1 red bell pepper cut in half, seeds removed
- 4-6 garlic cloves unpeeled
- 1 red onion finely chopped
- 4 sun dried tomatoes drained, finely chopped
- 1 can chopped tomatoes 14.11oz, 400g
- 3 tablespoons white wine
- 2 tablespoons olive oil you can use sundried tomato oil
- 1 teaspoon paprika and Italian herbs EACH
- ⅕ teaspoon garlic powder
- ⅔ teaspoon fine sea salt and pepper to taste
- 10.58 ounces pasta large pasta shapes
Instructions
- Preheat the oven to 200 C/400 F/180 fan/gas mark 6. Line a large baking sheet with parchment paper.
- Cook pasta: Boil the pasta in salted water according to package instructions (I recommend al dente). Drain and reserve ½ cup (120ml) of pasta water. Set aside.
- Roast vegetables: Place the eggplant halves, cut sides up, on top of the baking sheet. Brush with a little oil (approx. 1 tablespoon), season lightly with salt and pepper and add the garlic powder. Roast in the centre of the oven for 20 minutes. Remove from the oven, add the garlic cloves and red pepper, skin side up. Return to the oven for 20-25 more minutes (until the eggplant is nicely browned and tender).
- Chop vegetables: Chop the eggplant into small chunks. Peel the pepper and garlic and finely chop. Set aside.
- Make sauce base: In a large pan heat 1 tablespoon of oil, add the onion and cook gently for 3 minutes stirring often. Add the sundried tomatoes and garlic and cook for another minute then add the wine and continue cooking for a minute or so.
- Cook sauce: Add the eggplant, red pepper, canned tomatoes, paprika and herbs. Stir and add about ½ cup (120ml) of pasta water. Add about ⅔ teaspoon of salt and pepper to taste, cover and simmer for about 10 minutes stirring occasionally.
- Serve: Remove from the heat and adjust the flavour if needed. Using an immersion blender partly blend the sauce and serve with the pasta.
Notes
- Use firm eggplant that's smooth and shiny.
- To save time boil the pasta while the vegetables are in the oven.
- Best served hot with your favourite pasta. I recommend large pasta shapes, such as penne, fusilli or rigatoni.
- Refrigerate leftover eggplant and tomato sauce for up to 3 days. To serve reheat the sauce then combine with freshly cooked pasta.
- Serve with fresh basil, red pepper flakes and/or parmesan.
- Freeze for up to 3 months.
- See my tips for adjusting the texture in the post.
- Preparation time includes the time needed to roast the vegetables.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 74g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 547mg | Potassium: 816mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1096IU | Vitamin C: 54mg | Calcium: 75mg | Iron: 3mg