For a hearty and healthy meal, try this Eggplant Pasta Sauce recipe. Diced eggplant adds flavor and texture to the rich tomato sauce. Make this tasty dish any time of the year.
Ingredients
- 1 pkg. pasta, any kind
- 1 eggplant, peeled and cubed
- 2 Tbsp flour
- 1/2 cup olive oil
- 1 onion, sliced
- 1 (16 oz) can diced tomatoes, drained
- 1 (6 oz) can tomato puree
- 1/2 tsp salt
- 1 tsp basil
- 1/8 tsp pepper
- 1/4 tsp sugar
Instructions
Prepare pasta as directed on package. Set aside.
Place flour and eggplant cubes in a large bowl. Toss to coat the eggplant well.
Brown the floured eggplant in oil over medium heat.
Remove eggplant from oil and drain on a paper towel.
Cook onion slices in the oil for 5 minutes. Onion should be just starting to brown.
Stir in the tomatoes, tomato puree, salt, basil, pepper and sugar.
Stir well and bring to a boil.
Cook for 20 minutes, stirring occasionally.
Add eggplant cubes and cover.
Cook another 18 minutes or until the eggplant is to desired tenderness.
Serve over cooked pasta.
Eggplant Pasta Sauce
Ingredients
- 1 pkg. pasta any kind
- 1 eggplant peeled and cubed
- 2 Tbsp flour
- 1/2 cup olive oil
- 1 onion sliced
- 1 16 oz can diced tomatoes, drained
- 1 6 oz can tomato puree
- 1/2 tsp salt
- 1 tsp basil
- 1/8 tsp pepper
- 1/4 tsp sugar
Instructions
- Prepare pasta as directed on package. Set aside.
- Place flour and eggplant cubes in a large bowl. Toss to coat the eggplant well.
- Brown the floured eggplant in oil over medium heat.
- Remove eggplant from oil and drain on a paper towel.
- Cook onion slices in the oil for 5 minutes. Onion should be just starting to brown.
- Stir in the tomatoes, tomato puree, salt, basil, pepper and sugar.
- Stir well and bring to a boil.
- Cook for 20 minutes, stirring occasionally.
- Add eggplant cubes and cover.
- Cook another 18 minutes or until the eggplant is to desired tenderness.
- Serve over cooked pasta.
For a hearty and healthy meal, try this Eggplant Pasta Sauce recipe. Diced eggplant adds flavor and texture to the rich tomato sauce. Make this tasty dish any time of the year.
Ingredients
- 1 pkg. pasta, any kind
- 1 eggplant, peeled and cubed
- 2 Tbsp flour
- 1/2 cup olive oil
- 1 onion, sliced
- 1 (16 oz) can diced tomatoes, drained
- 1 (6 oz) can tomato puree
- 1/2 tsp salt
- 1 tsp basil
- 1/8 tsp pepper
- 1/4 tsp sugar
Instructions
Prepare pasta as directed on package. Set aside.
Place flour and eggplant cubes in a large bowl. Toss to coat the eggplant well.
Brown the floured eggplant in oil over medium heat.
Remove eggplant from oil and drain on a paper towel.
Cook onion slices in the oil for 5 minutes. Onion should be just starting to brown.
Stir in the tomatoes, tomato puree, salt, basil, pepper and sugar.
Stir well and bring to a boil.
Cook for 20 minutes, stirring occasionally.
Add eggplant cubes and cover.
Cook another 18 minutes or until the eggplant is to desired tenderness.
Serve over cooked pasta.
