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    You are in: Home / Recipes / Roasted Eggplant Pasta Sauce Recipe
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    Roasted Eggplant Pasta Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Elmotoo's Note:

    I had a craving & couldn't find a recipe. So, I'm submitting one. The eggplant gives the sauce a 'meaty' texture. This is vegan until you add the grated cheese Peeling the eggplant is up to you, depending on your personal preferences.

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    Units: US | Metric


    1. 1
      Spray a large baking sheet with oil. Toss eggplant cubes with 2TB oil & spread on pan. Roast at 400F for 20-30 minutes until browned; stirring occasionally. Season with 2 tsp kosher salt after roasting & stir gently.
    2. 2
      Meanwhile, heat the remaining 2TB olive oil in a medium saucepan over medium heat. Add the onion & saute until softened. Add garlic and cook, stirring often, until tender but not brown, about 1 minute. Add the tomatoes and bay leaf and bring to a simmer. Reduce heat and simmer, partially covered, for 10 minutes, then uncover pan and simmer 5 minutes more. Stir in herbs, season with salt and pepper, and remove from heat; discard bay leaf.
    3. 3
      Add roasted eggplant to the tomato sauce and stir gently. Serve over your favorite pasta & top with grated cheese, if desired.

    Ratings & Reviews:


    Nutritional Facts for Roasted Eggplant Pasta Sauce

    Serving Size: 1 (359 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 199.9
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 767.5 mg
    Total Carbohydrate 27.5 g
    Dietary Fiber 10.7 g
    Sugars 8.5 g
    Protein 5.5 g

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