Eggplant & Tomato Pasta Sauce

Eggplant Español: Berenjena

Eggplant Español: Berenjena (Photo credit: Wikipedia)

I’ve been receiving eggplant in my CSA box the last few weeks, and I bet some of you have too.  I usually use eggplant in ratatouille, but that recipe uses the oven.  So would something like eggplant parmesan, plus I’m back to being dairy free.  I wanted a recipe that used the stove top, and I was in the mood for pasta.  The result was a pasta sauce with eggplant.  I’m sure this would also work great in a slow cooker.
Image via Wikipedia
I don’t cook with eggplant very often since my husband and one of my kids are not fond of it.  However, I didn’t remember why my son doesn’t like it.  When I saw him picking the eggplant out of this sauce, I told him he needed to eat his vegetables.  He said, “Eggplant upsets my stomach and makes my tongue hurt.”  If he was a little kid I might think he was making it up, but at 16 he wouldn’t say it makes his tongue hurt and expect to get away with it unless it was true.  As for his stomach, red delicious apples bother him too, and he loves apples.  And so, eggplant will continue to be something I cook only occasionally.

Eggplant and Tomato Pasta Sauce at


Eggplant & Tomato Pasta Sauce
Recipe type: Main Dish
Serves: 8
  • 8 cup chopped eggplant
  • 2 Tablespoons salt
  • 4 cups skinned and copped tomatoes
  • 1 large onion, chopped
  • ½ cup chopped bell pepper (color of choice, I used red & purple)
  • 1 large clove garlic, minced
  • 2 Tablespoons olive oil
  • 1 teaspoon dried basil
  • 3 ounces tomato paste
  • ½ – 1 pound ground beef, turkey or sausage
  1. Chop the eggplant (I did not peel it) and put it in a colander.  Add the salt, tossing to coat all the pieces.  Let it sit and drain for 1 hour.  Rinse with cold water.
  2. The tomatoes can easily be skinned by cutting an X in the bottom of the tomatoes, and then putting them into a pot of boiling water for 1 minute.  Remove to a bowl of ice water.  The skins will come right off the tomato.  Chop the tomatoes, but do not drain them.
  3. In a large skillet sauté the onion, peppers and garlic in the olive oil.
  4. When they have softened some, add the eggplant, tomatoes, and basil.  Cook until the eggplant and tomatoes are softened.  If the mixture needs to be thickened, add tomato pasted until it is the consistency you want.
  5. While that is cooking, cook the meat in another skillet until browned and cooked through.  Drain the meat and stir it into the sauce.
  6. Serve over pasta.

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  1. Janet says

    The recipe sounds wonderful. I have a question, though. I know you usually use Tinkyada pasta (which I like also). I ran out of the spaghetti style the other day and added some DeBoles to make enough servings. The cook time was the same for both but the DeBoles pasta ended up looking like couscous. Have you ever had that happen to any of your GF pastas?

  2. Linda says

    Janet ~ That's too bad! I've never had that happen. The only brand other than Tinkyada that I've used recently is Trader Joe's. I've tried others in the past, but don't remember any turning out like couscous.

  3. Sweet and Savory says

    That would be an easy way to get couscous. Tell me to be quiet.

    For those of us who do eat eggplant, that looks like a great dish.

  4. Jessie says

    Janet – Do you mean your noodles sorta fell apart? I have had that with DeBoles and especially the corn pastas. Bummer!

    This recipe sounds good Linda! I did ratatouille on the bbq, it was delish! Check it out on my blog Barbequey Ratatouille. :) I also love parmesan eggplant without bread crumbs. Although that's another oven recipe.

  5. Tasty Eats At Home says

    Wow this sounds good. How unfortunate about your son's reaction to eggplant – I have similar reactions to certain things too, so I can understand!

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