Eggplant Tomato Vegetable Sauce

Eggplant Tomato Vegetable Sauce

I received a large eggplant in a recent CSA delivery (Community Supported Agriculture). It’s not a vegetable I prepare often, so I struggled with what to do with it. That’s when I decided to create an Eggplant Tomato Vegetable Sauce!

Making Eggplant Parmesan or Vegetable Lasagna had crossed my mind. But, to be perfectly honest, that was more work than I wanted to do! I wanted a recipe that I could put together fairly easily and let cook for a while. Something less labor intensive than putting layers together.

Thanks to my CSA and a trip to a local farmers market, I had the main ingredients I needed – eggplant, tomatoes, onions, bell peppers and garlic. The rest I could grab from my cupboards.

Eggplant Tomato Vegetable Sauce
Add your favorite ground meat or meatballs to enjoy this as a spaghetti dinner!

The Key Ingredient In Eggplant Tomato Vegetable Sauce

Eggplant is not something we ate as kids. And I think it’s the reason why we continue to not eat it now. Just not something we’re familiar with.

BUT one of my goals in subscribing to a CSA was to try all of the produce we received. I vowed to do something with all of them. Even if we only tried it once and found we didn’t like it…we were going to try them all.

We like spaghetti, so why not make Eggplant Tomato Vegetable Sauce? Afterall if hiding unwanted vegetables works for kids, why not with adults?! :D…LOL!

Eggplant is native to India but is now found throughout the world. It has a purple or almost black skin. And it can grow up to foot long, although most prefer the smaller varieties. Eggplant has the texture and density of a tomato, which makes it perfect for soups and sauces. The best part about this vegetable is that is is very nutritious!

Eggplants are a rich source of vitamins C, K and B6. They’re also rich in thiamin, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. And they have almost no cholesterol or saturated fat.

Eating eggplant has many healthy benefits, like…

  • Improves digestions
  • Weight Loss
  • Heart Health
  • Fights Against Cancer
  • Improves Bone Health
  • Boosts the Brain

So I think it is safe to say I’ll be making Eggplant Tomato Vegetable Sauce more often! 🙂

Eggplant Tomato Vegetable Sauce
Eggplant Tomato Vegetable Sauce is delicious with pasta and vegetable noodles!

How Do You Prepare Eggplant?

I’d like to add more eggplant to our menu. Do you have any recipes you’d like to share or are looking for? Feel free to reach out to me through the contact form on the right or on my Contact page. I’d be happy to speak with you.

And don’t forget, if you aren’t sure of what you are doing in the kitchen but want to eat healthy, you can sign up for my FREE Cooking Basics how-to-tips! You’ll get an email every week for an entire year. That’s 52 helpful kitchen tips! Everything from how to make the perfect fried egg to different ways to prepare vegetables and how to freeze those fruits & veggies you find at the market 🙂

Enjoy and Be Healthy!

Print Recipe
Eggplant Tomato Vegetable Sauce
Eggplant Tomato Vegetable Sauce
Course Main Dish
Cuisine Gluten Free
Prep Time 30 minutes
Cook Time 2-3 hours
Servings
cups
Ingredients
Course Main Dish
Cuisine Gluten Free
Prep Time 30 minutes
Cook Time 2-3 hours
Servings
cups
Ingredients
Eggplant Tomato Vegetable Sauce
Instructions
  1. Bring an 8-quart pot of water to boil. Place tomatoes in a large bowl and put in sink.
  2. While waiting for the water to boil, peel and chop eggplant; no need to remove the seeds. Also chop onion and bell peppers. Set aside.
  3. Pour rapidly boiling water over tomatoes in bowl. Let tomatoes sit in hot water for approximately 3-5 minutes. When most of the tomato skins have split, carefully tilt the bowl to drain the hot water; be careful of the very hot water and possible steam.
  4. While tomatoes cool, heat about half of the olive oil in the 8-quart pot over medium heat. Add cubed eggplant, onions, bell peppers and garlic. Stir to coat, cover with lid leaving room to vent slightly and cook until eggplant is soft. Approximately 10-15 minutes. Add remaining olive oil as needed so eggplant doesn't burn.
  5. While eggplant cooks and when tomatoes are cool enough to handle, core and peel off the skin. Cut tomatoes into cubes and place in a large bowl. Squish tomatoes with hands, breaking up the cubes. Add to the pot after eggplant has softened.
  6. Reduce heat to medium-low, cover pot with lid leaving room to vent slightly and let simmer for approximately 1 hour. Stir occasionally.
  7. Using an immersion blender, blend eggplant tomato vegetable sauce until smooth. If you don't have an immersion blender you can use a blender. But let the sauce cool before blending smooth!
  8. Stir in remaining ingredients - sugar, basil, oregano, salt, black pepper and red pepper flakes (if desired). Again cover pot with lid slightly askew to let vent and simmer over medium-low heat for approximately 1 hour. Water will cook off and sauce thicken. Cook until desired thickness.
  9. Serve over favorite pasta or vegetable noodles 🙂
Recipe Notes

Add your favorite ground meat or meatballs to enjoy this as a spaghetti dinner!

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