Plant-Based Melanzane Eggplant Pasta Sauce
Plant-Based Melanzane Eggplant Pasta Sauce blends sweet, slow-cooked onions and carrot with bright canned tomatoes, then folds in crisp-fried eggplant and briny Kalamata olives for layered depth. It tastes rich, slightly smoky, and balanced with a gentle sweetness—perfect spooned over pasta for a cozy weeknight dinner or a casual weekend meal with friends.
- Prep20 mins
- Cook20 mins
- Serves4
- DifficultyMedium
- 1
Warm olive oil in a saucepan over medium heat. Cook and stir the onion, carrot, and garlic until the onion turns golden, about 5 minutes. Add the tomatoes, sugar, salt, and pepper. Bring to a simmer, then reduce the heat to low. Keep simmering, stirring occasionally, for 10 minutes.
- 2
Meanwhile, heat vegetable oil in a separate pan over high heat. Fry the eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain the eggplant slices on paper towels.
- 3
Mash the tomatoes in the saucepan with a fork for a less chunky texture. Remove from the heat. Add the eggplant and olives, then stir gently to combine.
- Calories 386.47 kcal Moderate
- Protein 1.35 g Low Source
- Carbs 24.14 g Moderate
- Total Fat 32.33 g High
- Saturated Fat 4.61 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 744.0 mg High
- Fiber 8.0 g Good Source
- Sugar 9.86 g Moderate
- Added Sugar 0.06 g Low Source
- Calcium 152.51 mg Moderate
- Iron 0.72 mg Low Source
- Potassium 419.93 mg Low Source
- Vitamin A 20.56 mcg_rae Low Source
- Vitamin C 25.74 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅