Eggplant and Tomato Sauce

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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.

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.

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 as a side dish on it's own.

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.

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 as a side dish on it's own.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 as a side dish on it's own.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 as a side dish on it's own.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 as a side dish on it's own.

More Eggplant Recipes:

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 as a side dish on it's own.
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4.92 from 35 votes
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Eggplant and Tomato Sauce

127 Cals 3 Protein 16 Carbs 7 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Italian
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 as a side dish on it's own.

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.

Video

Notes

Served over 2 ounces uncooked pasta, it would be 8 WW smart points per serving.

Nutrition

Serving: 3/4 cup, Calories: 127kcal, Carbohydrates: 16g, Protein: 3g, Fat: 7g, Fiber: 5g, Sugar: 5g
WW Points Plus: 3
Keywords: Eggplant and Tomato Sauce, eggplant pasta sauce, Stewed eggplant and tomatoes, Vegetarian Meals, vegetarian pasta sauce

Easy Eggplant Recipe

Photo Credit: Jess Larson

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61 comments

  1. This was absolutely delicious!  I will make this again and again!

  2. 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.

  3. 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!!!!

  4. Yum!

  5. Hi Gina- could you help with some guidance on using fresh tomatoes to make this recipe? 

  6. 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.

  7. Beautiful, quick and delicious!

  8. Such a good and quick dinner! I also almost always have these ingredients on hand! Served mine with chickpea pasta! 

  9. 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

  10. 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. 

  11. 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. 

  12. Loved it. We added a dollop of ricotta on top . Next time, will add some black olives for some brine .

  13. 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. 

  14. Delicious and easy.    I used crushed tomatoes which were already in the pantry .  Good texture, great taste.    My husband thought it was delicious..

  15. Even the teenager loved it!

  16. This is a wonderful recipe. I put some hot pepper flakes in mine 🙂

  17. 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 

  18. Can this be frozen?

  19. 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

  20. 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!