π Eggplant (Aubergine) Sauce for Pasta Recipe π
Overview:
This delightful Eggplant Sauce for Pasta recipe is a gem from the pages of Chatelaine magazine, perfect for those times when eggplant is in season or on special. It’s a wholesome, vegetarian option that pairs beautifully with a fresh green salad and some warm, homemade bread. Dive into a world of flavors with this savory sauce that’s easy to whip up in your kitchen!
Recipe Information:
- Category: Sauces
- Keywords: Vegetable, < 60 Mins, Stove Top
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 cups
- Calories per serving: 133.1
- Nutritional Info per serving:
- Fat: 3g
- Saturated Fat: 1.6g
- Cholesterol: 6.1mg
- Sodium: 847.5mg
- Carbohydrates: 26.8g
- Fiber: 8.2g
- Sugar: 14.5g
- Protein: 4.3g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Onion |
| 1 | Celery stalk |
| 1/2 | Green pepper |
| 3 | Garlic cloves |
| 1 | Tablespoon butter |
| 1 | Eggplant |
| 1 | Can crushed tomatoes |
| 1 | Tablespoon tomato paste |
| 1 | Teaspoon dried basil |
| 1 | Teaspoon dried oregano |
| 1 | Teaspoon sugar |
| 1/2 | Teaspoon salt |
| 1/4 | Teaspoon pepper |
| – | Spaghetti or pasta |
| – | Parmesan cheese, for sprinkling |
Instructions:
-
Prepare the Vegetables:
βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business - Finely chop the onion, celery, green pepper, and garlic cloves.
-
-
SautΓ© the Vegetables:
- In a large saucepan, melt the butter over medium heat.
- Add the chopped onion, celery, green pepper, and garlic to the saucepan.
- SautΓ© the vegetables until they are soft and fragrant.
-
Cook the Eggplant:
- Peel the eggplant and cut it into small cubes.
- Add the eggplant cubes to the saucepan with the sautΓ©ed vegetables.
- Cook the eggplant for about 5 minutes, stirring occasionally.
-
Add Tomatoes and Seasonings:
- Pour in the crushed tomatoes and tomato paste.
- Season the sauce with dried basil, dried oregano, sugar, salt, and pepper.
- Stir everything together until well combined.
-
Simmer the Sauce:
- Reduce the heat to low and let the sauce simmer gently.
- Allow the flavors to meld together for about 30 minutes.
- Stir the sauce occasionally, ensuring it doesn’t stick to the bottom of the pan.
- Cook until the eggplant is tender and the sauce has thickened to your liking.
-
Cook the Pasta:
- While the sauce is simmering, cook the spaghetti or pasta according to the package instructions.
- Drain the cooked pasta once it is al dente.
-
Combine and Serve:
- Toss the cooked pasta with a generous amount of the eggplant sauce.
- Serve the pasta hot, topped with a sprinkling of grated Parmesan cheese.
- Optionally, garnish with fresh basil leaves or a drizzle of olive oil.
-
Enjoy!
- Dive into this delicious Eggplant (Aubergine) Sauce for Pasta, savoring the rich flavors and tender eggplant pieces.
- Pair it with a crisp green salad and some crusty homemade bread for a satisfying meal.
- This sauce also freezes well, so you can make a big batch and enjoy it later for a quick and easy meal.
Tips:
-
Eggplant Selection: Look for eggplants that are firm, shiny, and without blemishes. The smaller ones tend to have fewer seeds and a sweeter flavor.
-
Cooking Eggplant: If you’re not a fan of the texture of eggplant, you can salt it beforehand to draw out some of the moisture. Simply sprinkle salt over the cubed eggplant, let it sit for 15-20 minutes, then rinse and pat dry before cooking.
-
Customize the Flavors: Feel free to adjust the seasonings to suit your taste. Add a pinch of red pepper flakes for some heat, or toss in some fresh herbs like parsley or thyme for a burst of freshness.
-
Make it Vegan: Easily make this sauce vegan by swapping out the butter for olive oil. You can also skip the Parmesan cheese or use a dairy-free alternative.
-
Freezing the Sauce: This sauce freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or zip-top bags. It will keep well in the freezer for up to 3 months. To reheat, simply thaw overnight in the refrigerator or gently warm on the stove.
Conclusion:
Indulge in the comforting flavors of this Eggplant (Aubergine) Sauce for Pasta, a wholesome and satisfying dish that’s perfect for vegetarians and omnivores alike. With tender eggplant, aromatic herbs, and a rich tomato base, this sauce is sure to become a favorite in your kitchen. Serve it up with your favorite pasta, a sprinkle of Parmesan cheese, and enjoy a taste of homemade goodness! π πΏ
