For a deeper flavor, roast the eggplant before adding it to the sauce. Toss the cubed eggplant with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned. Adjust the sugar to your liking. Taste the sauce after simmering and add more sugar if needed to balance the acidity of the tomatoes. Feel free to add other vegetables, such as zucchini, mushrooms, or carrots. For a spicier sauce, add a pinch of red pepper flakes or a finely chopped chili pepper. To make this recipe vegetarian, ensure your tomato paste does not contain any meat-based ingredients.
Emily's Super Eggplant Sauce
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS67
Dive into a rich and savory tomato sauce, generously studded with tender eggplant, vibrant green bell pepper, aromatic onion, and pungent garlic. This sauce is simmered to perfection, creating a symphony of flavors that's perfect for draping over a bed of perfectly cooked egg noodles.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol54 mg
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Fiber7 g
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Protein12 g
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Saturated Fat3 g
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Sodium442 mg
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Sugar14 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. (2 minutes)
02 Step
Recipe View Add the cubed eggplant, chopped bell pepper, chopped onion, and minced garlic. Cook, stirring frequently, until the vegetables are softened and slightly caramelized, about 10-12 minutes.
03 Step
Recipe View Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add the egg noodles and cook according to package directions, usually 8-10 minutes, or until al dente. Drain well and set aside. (10 minutes)
04 Step
Recipe View Transfer the sautéed vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water or vegetable broth. (2 minutes)
05 Step
Recipe View Bring the sauce to a gentle simmer over medium-low heat. Cook, uncovered, for at least 15-20 minutes, or up to 45 minutes, stirring occasionally to prevent sticking, allowing the flavors to meld and deepen. The longer it simmers, the richer the flavor. (20 minutes)
06 Step
Recipe View Serve the hot eggplant sauce generously over the cooked egg noodles. Garnish with fresh basil or parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Cathy Marvin
Jun 24, 2025This is my new go-to tomato sauce recipe!
Misael Herman
Jun 3, 2025So simple yet full of flavour, I have been making this every week
Clare Wintheiser
May 28, 2025I added a little red pepper flakes for some heat, and it was perfect.
Aubrey Wolf
Apr 26, 2025I roasted the eggplant first, as suggested, and it made a huge difference in the flavor.
Gene Pfannerstill
Dec 2, 2024This sauce is amazing! My family loved it, and it was so easy to make.