How to Make Vegan Melanzane (Eggplant) Pasta Sauce - A Step-by-Step Guide

Are you looking for a hearty and delicious pasta sauce that's vegan-friendly? Look no further than this Vegan Melanzane (Eggplant) Pasta Sauce! This flavorful and satisfying sauce is made with tender chunks of eggplant, tomatoes, and a blend of savory herbs and spices. It's the perfect way to enjoy a comforting and filling meal without any animal products. Whether you're a dedicated vegan or just looking to try something new, this recipe is sure to become a staple in your kitchen.

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 clove garlic, chopped
  • 1 (14.5 ounce) can whole peeled tomatoes
  • ½ teaspoon white sugar
  • salt and ground black pepper to taste
  • ½ cup vegetable oil for frying
  • 1 eggplant, thinly sliced
  • 2 tablespoons pitted Kalamata olives, sliced

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.
  • Nutrition

    177 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Sodium: 433mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 18mg
    • Calcium: 69mg
    • Iron: 2mg
    • Potassium: 649mg