Vegan Melanzane (Eggplant) Pasta Sauce

  • Servings: 4 servings
  • Prep Time: 0m
  • Cook Time: 0m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Photo of Quick Instant Pot® Baked Beans  by thedailygourmet

    Quick Instant Pot® Baked Beans

  • Photo of Roasted Asparagus and Morel Mushrooms  by chpmnk42

    Roasted Asparagus and Morel Mushrooms

  • Funeral Potatoes (Hash Brown Casserole)

    Funeral Potatoes (Hash Brown Casserole)

  • Photo of Instant Pot® Smoky Korean BBQ Baked Beans by Diana71

    Instant Pot® Smoky Korean BBQ Baked Beans

  • Sunday Gravy

    Sunday Gravy

“A vegan version of a great Italian pasta sauce that showcases eggplant. Just stir in your favorite pasta once it’s done!”


1 tablespoon olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 clove garlic, chopped

1 (14.5 ounce) can whole peeled tomatoes

1/2 teaspoon white sugar

salt and ground black pepper to taste

1/2 cup vegetable oil for frying

1 eggplant, thinly sliced

2 tablespoons pitted Kalamata olives, sliced


  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
  2. Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
  3. Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.
Original recipe source

Leave a Reply

Your email address will not be published. Required fields are marked *