This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it’s also great over zucchini noodles, polenta or as a side dish on it’s own.
Eggplant and Tomato Sauce
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. They are nutrient dense and high in antioxidants. It’s actually a fruit, and great in so many vegetarian dishes like these meatless Eggplant Meatballs, Eggplant Parmesan and Eggplant Rollatini.
Years ago when I worked in Astoria NY in my first job as a graphic designer, we always ordered lunch from a great little Italian restaurant that made the best pasta with tomatoes and eggplant. It was like a marinara sauce, only better because it had little tender pieces of eggplant. Even then I used to go home and recreate my favorite dishes.
This takes less than 3o minutes to make, and just 5 ingredients. Because the sauce is made with just a few ingredients it’s important to use good quality extra virgin olive oil (I love Delallo) and tomatoes.
Eggplant soaks up a lot of olive oil, so I recommend using the 2 tablespoons suggested, if not more. Totally optional, but fresh grated Pecorino Romano cheese on top is a must in my house!
You can double this recipes and freeze half. To freeze, let it cool completely then transfer to freezer safe storage bags or containers and freeze up to 3 months.
Tips and Variations
- Use this sauce in place of marinara sauce to make baked ziti, it comes out delicious!
- If you’re not a fan of the skin, you can peel it before cooking.
- Serve it over pasta, zucchini noodles or eat it as a side dish.
More Eggplant Recipes:
Eggplant and Tomato Sauce
Ingredients
- 1 medium eggplant, cut in 1/2-inch cubes
- 4 cloves garlic, smashed and chopped
- 2 tbsp extra virgin olive oil
- 28 oz can plum tomatoes including juice, I like Tuttorosso
- salt and fresh ground pepper
- chopped basil or parsley, for garnish
Instructions
- Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
- Add eggplant and cook about 3 minutes, until it begins to soften.
- Coarsely chop tomatoes and add them to the skillet along with the juices.
- Season with salt and pepper and simmer, uncovered about 15-20 minutes.
- Add fresh chopped herbs and serve over your favorite pasta.
Last Step:
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Notes
Nutrition
Categories:
- 5 Ingredients or Less
- Budget Friendly Meals
- Dairy Free
- Dinner Ideas
- Egg Free Recipes
- Freezer Meals
- Gluten Free
- Italian Inspired Recipes
- Keto Recipes
- Kid Friendly
- Lenten Friendly Recipes
- Low Carb
- Paleo
- Pasta Recipes
- Recipes
- Sauces, Dips and Spreads
- Under 30 Minutes
- Vegan Recipes
- Vegetarian Meals
- Weight Watchers – WW Recipes
- Whole30 Recipes
Photo Credit: Jess Larson
I made this recipe for the third time tonight and served it with a fresh corn polenta – it’s spectacular! ‘Tis the season for amazing fresh veg at farmer’s markets and this recipe really shines. Thank you so much, Gina! https://flic.kr/p/2oRUJNj
I lacked can tomatoes, so I used tomato paste and merlot to thin. Then cooked entire ingredients at a slow simmer until I liked the consistency. I also added basil while cooking….
Wasn’t a fan of this at all, which was surprising because Gina’s recipes are usually so good!
This is best when tomatoes are in season.
We used egg noodles as the base with this reclpe like a spaghetti and sauce. I added mushrooms and chicken sausage – absolutely delicious. Adding my home grown dried basil made the flavors meld. Good recipe and we will be freezing more than half. Really good to be able to add extras and only enhance it.
it was so easy, a simple recipe from the past when people didnt eat so much meat. We didnt have garlic so i used cajun, less pasta and a little cheese. i know it changes the whole flavor profile but it was delicious. 🙂
Just made this today with some fresh San Marzano -style tomatoes from my old Italian friend. Boiled tomatoes for 3 min so that peels would come off easily. It was delicious and will definitely make again!!
I like that all the eggplant is used and that it is almost an instant sauce. Yum. I will mushrooms next time.
I used crushed San Marano tomatoes (all I had) plus a little pasta water and consistency was perfect. I also finished the pasta in the sauce.
My three year old declared to me at dinner, “Mommy, I LOVE this stuff!” I haven’t heard those words from her very often with food. This is now going to be a regular dinner option! We ended up making noodles, pouring this sauce on top, then topping with mozzarella and putting in the oven on 350 until cheese was melted. So delicious! Thanks for an easy way to use eggplant!
Great way to use up eggplants and tomatoes from the garden. I added some pasta water and added fresh oregano and parsley from our garden. Top off with some ricotta before eating. Really good.
This was absolutely delicious! I will make this again and again!
This sounds like Pasta alla Norma, which comes from Sicily. The only differences are that once the eggplant is sauteed, it’s removed from the pan and then replaced after the sauce comes together and then it’s topped with grated ricotta salata as well as the chopped basil or parsley. Delicious, either way.
This is the best eggplant recipe I have ever made!!! I was always an eggplant parm girl but not anymore!!! This is my new go to dish! It is amazing!!!!
Yum!
Hi Gina- could you help with some guidance on using fresh tomatoes to make this recipe?
The first time I made this using freshly picked eggplant from our veggie patch. It was delicious. Next time I added some fresh crimini mushrooms which I cooked with the eggplant. Even more delicious if you like mushrooms.
Beautiful, quick and delicious!
Such a good and quick dinner! I also almost always have these ingredients on hand! Served mine with chickpea pasta!
just made this marinara but wanted to eat it over brown rice. decided to add chick peas to it as a protein boost. absolutely delicious! tonight might use that as a base to cook eggs. something similar to the eggs in harissa purgatory recipe. look forward to that tonight
This was great! I love eggplant and could’ve definitely eaten this by itself, but I had it with zoodles and family had with whole wheat spaghetti. I added a teaspoon or 2 of Italian seasoning. After simmering, I had it on the warmer of the stove for about an hour, and added a little bit of the pasta water to thin it out before/make it more saucy before tossing with the noodles. I also put a dollop of ricotta on top since I saw that suggested in comments.
Pretty good and tastes very fresh, but the sauce is too “watery” in my opinion and doesn’t stick to the noodles like a good marinara. I don’t want to add cream, but maybe cooking it longer would thicken it up? Anyway I put it over edamame spaghetti for a light, fresh tasting dish.
I had the opposite problem in that mine started drying out because I had it sitting on my stove warmer for an hour. So definitely maybe let it simmer or warm longer. I ended up actually adding a little pasta water at the end.
Loved it. We added a dollop of ricotta on top . Next time, will add some black olives for some brine .
I LOVE eggplant and am always looking for new recipes. My husband enjoyed this a lot . This was delicious and very quick and easy to make. I added red pepper flakes – will definitely make this again.
Delicious and easy. I used crushed tomatoes which were already in the pantry . Good texture, great taste. My husband thought it was delicious..
Even the teenager loved it!
This is a wonderful recipe. I put some hot pepper flakes in mine 🙂
Oh, this my first time making this dish and it has my vote. I will definitely make this again as one of my meatless meals. I used zucchini noodles instead of regular ones and it delicious. Too hungry to make a salad, but next. Two thumbs up
Wonderful!
Can this be frozen?
sure
I really enjoyed it. Added a bit of crushed red pepper to give a little spice. Family informed me that eggplant is not a favorite
This sounds delicious and I have made many of your recipes over and over. However I have not cooked with eggplant in years as it is hard to find good ones–not mushy–in my supermarket. For this recipe I went shopping yesterday. The eggplants were all the same size. So the ? is, what is considered medium? This one weighs 1 pound. Thanks
I just made the eggplant and plum tomato recipe, it was delicious! Thanks for these healthy good tasting meals to choose from! Trying an Apple dessert tonight and have had the pears with walnuts cinnamon and honey… delicious!
Great!
We are on holiday in Italy, saw this post and thought we would try it.using Italian ingredients for dinner tonite….excellent over pasta! Added some left over fresh pesto we had as well as some dried pepperoncino pepper flakes we found in the apartment kitchen and then topped with fresh basil and grated pecorino cheese. Served with an Italian sausage aling side and a salad. Bellisima!!! Will definately make this when we are at home too.
I made this for dinner tonight and served it over zoodles (a first for me). Like your other recipes I’ve tried, it was a universal hit! This will definitely be saved as one of our favorites!
Excellent!!!
Added mushrooms, a splash of basalmic vinegar and a pinch of red pepper flakes. Served over spaghetti squash. Perfection.
Loved how easy this was and the fact that it’s mostly on-hand ingredients. This would be so good on top of crusty bread. I’m always looking for healthy lunches when it’s too cold for salad. This is a winner! Adding it to my rotation!
In instructions, don’t you mean “cooked pasta”, instead of “uncooked pasta.?”
You’d measure 2 oz of uncooked pasta, cook it, and serve it. It varies on shape what it will be cooked so she can’t just say a cup of cooked noodles.
I’m confused. 2oz of pasta is 200kcals, so how is this recipe only 129 locals if served over 2 oz of pasta????
The recipe is just for the sauce. Only what is in the ingredients, so pasta would be more calories, of course. About 200 calories for 2 oz uncooked.
Hi Gina! What is your suggestion on using fresh tomatoes? I have a giant bowlful and don’t want to blanche all of the if possible
If you don’t blanch them it will be fine, but you will have some skins.
delicious! Easy! Fast!
Served over zucchini noodles for a delicious low carb dinner,. Will definitely make this again.
can you used crushed tomatoes if you don’t have the can of plum tomatoes?
Sure
This is SO GOOD! I just had it for lunch with grilled chicken. How is it 4 SP, though? Did you count the grated cheese you suggested?
Made this for dinner tonight & it was amazing! I had some leftover Gina marinera sauce & added a can of diced fire roasted tomatoes with fresh sliced mushrooms. Thanks again Gina!!! Love you!
Susan Pena-Salisbury
Meadows Place, Tx.
Hi Gina, I live in Mexico and I haven't seen Tuttorosso products here yet. I also prefer doing sauces from scratch, I think its healthier 🙂 Do you have any tips on how to make this type of sauce?
Thanks a lot, I'm a big fan!
Just use whatever tomatoes you have… If you have canned whole tomatoes, then chop them up, If you have diced tomatoes, add them, If you have fresh tomatoes, dice and simmer a little longer before adding the other ingredients…
Have confidence, and just add some tomatoes to the dish…
You will impress yourself…
Just made this and served it over whole wheat pasta. I cooked it for a lot longer than the recipe states, more like 40mins because the eggplant was still chewy after 20.
Added spinach, more herbs, red pepper flakes, some bacon and some of the pasta water. Also added one less garlic clove.
It was okay, a bit acidic and a bit too garlicky for me. Might add a little sugar next time to balance out the acidity.
do you peel the eggplant first?
This looks so good! I have an eggplant I desperately need to use. I think I'm going to try this but instead of putting over pasta put it over some ground turkey meatballs!
I've got some eggplant fresh from our garden. I was looking for a healthy recipe & will make this tonight!
delicious, healthy, and EASY 🙂
making this right now.. looks delicious. can't wait to try 🙂 thanks gina!
This was amazing! Instead of using pasta, I tossed in some shrimp at the very end and then served this alongside some fresh steamed carrots.
Shrimp instead of pasta…. HMMMM… Sounds really good, as I am not much of a pasta eater…
This recipe substituting the pasta with any protein, and some crusty cheese bread…
Side salad or half avocado… … …
Purrrrr… Purrrr…
yum! love this!
Wholly yum! me loves pasta! Nice!
Enjoy!
I just discovered that I love egg plant..isn't that awesome? I will make this for dinner tomorrow…