Eggplant and Tomato Pasta Sauce

Recipe adapted from The Genetic Chef.


  • 1/2 c. olive oil
  • 1 eggplant about 1 – 1 ½ lbs. unpeeled, cut into 1-inch chunks
  • 4-6 garlic cloves, minced
  • Crushed red pepper, optional to taste
  • 2 lbs. plum tomatoes chopped about 8-10 (or 28 oz. crushed tomatoes or whole tomatoes)
  • 2 tsp. dried oregano
  • Salt, to taste
  • Pepper, to taste
  • Sugar, to taste
  • Fresh basil, chiffonade
  • Serve over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata


  1. In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat.
  2. Sauté until the eggplant gets a little color and softens just a bit. This should take at least 5 minutes. Give them a stir here and there, then cover and let them stew for about 5 minutes.
  3. Uncover and stir. You’ll notice the eggplant released some of the oil it had absorbed. Add the garlic (and crushed red pepper if using) and stir until fragrant. Then add the tomatoes, oregano, and some salt and pepper to your taste.
  4. Stir and let cook uncovered for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have “melted” and created a sauce.
  5. Taste and adjust seasoning and add fresh basil.
  6. Serve sauce over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata.

Eggplant and Tomato Pasta Sauce:

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