Sicilianstyle Eggplant Tomato Sauce

Recipe Introduction

Quick Hook

This Delicious Eggplant & Tomato sauce saves weeknight dinners. I crave its earthy, sweet, and herbaceous balance.
Remember my Nonna's kitchen? She hummed while cooking.

Brief Overview

This sauce comes from Sicily's sunny kitchens. Think Pasta alla Norma sauce and family tables.
Difficulty is medium; timing and oil control matter.

Prep about 20 minutes active.
Cook roughly 35– 45 minutes total.
Yields four generous pasta servings.

Main Benefits

Top nutrition win is fiber and antioxidants. One cup of eggplant gives about 3 grams fiber.
Great for vegetarian eating and lighter meals.

What makes this recipe special is texture. Roasting concentrates flavor and reduces oil absorption.
Finish with ricotta salata for authentic Sicilian notes.

Use it as Eggplant Sauce For Pasta. Also try it as Eggplant marinara for pasta.
It's a solid Vegetarian Tomato Eggplant Recipe.

Play with variations like Eggplant Marsala twists. Or make a chunky Eggplant With Tomatoes salsa.
Roasted aubergine tomato sauce makes lovely bruschetta.

If you love pasta, try Ricotta salata eggplant pasta. It sings with a medium Chianti or rosé.
Perfect for cozy weeknights or summer dinners.

Honestly, eggplant can drink way too much oil. Salting or roasting solves that problem.
Timing to caramelize matters most.

A friend once said, 'This tastes like Sicily'.
I agreed and ate the whole pot.

The sauce is rustic yet silky. It coats bucatini and rigatoni beautifully.
Spoon it over polenta or grilled bread.

For roasting, set oven to 425° F ( 220° C) .
Roast until deeply golden, about 20– 25 minutes .
This step gives the roasted aubergine tomato sauce depth.

Torn basil at the end brightens everything. A pinch of sugar balances tomato acidity.
Always taste and adjust before serving.

Yields feed four as pasta sauce. Feeds six as an appetizer or topping.
Scale easily for larger crowds.

It channels Pasta alla Norma sauce vibes. But with my twist and sharper herbs.
Try a meat version for a hearty ragù.

Ricotta salata or Pecorino add salty brightness. A drizzle of olive oil finishes beautifully.
Pair with Chianti or a crisp Vermentino.

I burned one batch years ago. Lesson learned: watch onions closely.
Stir, taste, and laugh about mistakes.

Ready to cook? Grab your eggplants and tomatoes.
Next, ingredients and step-by-step instructions follow.

Ingredients & Equipment

Oh my gosh, I love this sauce. I call This Delicious Eggplant & Tomato my weeknight hero. As my Nonna said, Good sauce hugs the pasta.

Main Ingredients

For the eggplant:

• 2 medium globe eggplants (about 1.2 lb / 550 g total) . Look for firm skin and no soft spots.
• 1½ 2 teaspoons kosher salt for optional salting.
• 2 3 tablespoons olive oil (30 45 ml) for roasting or pan-frying.

For the tomato sauce:

• 2 tablespoons extra virgin olive oil (30 ml) . Use fruity, fresh oil.
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g) .
• 3 garlic cloves, thinly sliced .
• 1 (28 oz / 800 g) can whole peeled tomatoes, crushed by hand or 1.25 lb / 550 g fresh tomatoes, peeled and chopped . Choose San Marzano style canned tomatoes for best flavor.
• 1 teaspoon sugar (optional).
• 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper .
• 10 12 fresh basil leaves , torn.
• 1 2 tablespoons chopped flat leaf parsley (optional).

To finish:

• 3 4 oz ricotta salata or Pecorino Romano (85 115 g) . Use salty, aged cheese.

I often roast the aubergine. Roasting concentrates flavor. It pairs well with Pasta alla Norma sauce or Sicilian eggplant and tomato sauce .

Seasoning Notes

Essential combos: garlic, basil, and onion. Add 1/4 1/2 teaspoon red pepper flakes for warmth. Brighten with a pinch of sugar. Splash vinegar if tomatoes are flat.

Flavor enhancers: good olive oil. Finish with ricotta salata. Fresh basil lifts everything.

Quick substitutions: no ricotta salata? Use Pecorino Romano. No canned tomatoes? Use 1.25 lb / 550 g ripe fresh tomatoes.

I love mixing ideas. Try it as Eggplant Sauce For Pasta , Eggplant marinara for pasta , or even Eggplant Salsa .

Once I made it with olives. It was wild and brilliant.

Equipment Needed

Essential tools only: a large rimmed baking sheet or skillet. A heavy skillet or Dutch oven. Chef’s knife and cutting board. Colander and paper towels. Wooden spoon. Measuring cups and spoons.

Household alternatives: use a roasting pan for a baking sheet. Use a large saucepan if no Dutch oven exists. An immersion blender is optional.

Pro tip: roast at 425° F ( 220° C) for 20– 25 minutes . Simmer sauce 15 20 minutes until glossy. Trust your nose. Trust your taste.

Prep Steps

Fun fact: Pasta alla Norma is a Sicilian classic dating back to the 19th century. I learned that while making my first big pot. It stuck with me.

Start with mise en place. Cube two medium eggplants. Chop one onion and slice three garlic cloves. Open one 28 oz can of tomatoes.

Measure oil, salt, and herbs. Keep everything within arm’s reach.

If you choose to salt and sweat eggplant, rest it for 20 30 minutes . Rinse and pat dry before cooking.

Safety note: hot oil splatters. Dry eggplant well. Use a splatter guard if you have one. Keep kids away.

step-by-step Process

1. Roast or pan-fry eggplant. For roasting, preheat oven to 425° F ( 220° C) . Roast 20– 25 minutes until golden and soft.
2. Heat 2 tablespoons olive oil in a heavy pan. Sauté onion 5– 7 minutes until translucent and lightly golden.
3. Add garlic and red pepper flakes. Cook 30 60 seconds until fragrant.
4. Add crushed tomatoes, sugar, salt, and pepper. Simmer 15– 20 minutes until sauce coats a spoon.
5. Stir in roasted eggplant. Simmer gently 5– 10 minutes to marry flavors.
6. Toss with cooked pasta and finish with ricotta salata.

Visual cues matter. Eggplant should be golden with collapsed flesh. Onions must look soft and slightly caramelized. Sauce should be glossy and thick enough to coat the back of a spoon.

If using pasta, reserve 1 cup (240 ml) pasta water to loosen sauce.

Pro Tips

Honestly, roast for depth. Roasting gives a richer roasted aubergine tomato sauce without greasy mess. If you want a richer bite, pan-fry in batches.

Use good canned tomatoes for the best Eggplant Sauce For Pasta.

Avoid crowding the pan. Crowded eggplant steams, not browns. Don’t skip tasting. Adjust salt and a pinch of sugar to balance acidity.

make-ahead option: cool and refrigerate up to 3 days . Reheat gently and add a splash of pasta water. It shines as Eggplant marinara for pasta or a Vegetarian Tomato Eggplant Recipe.

I often serve it as Ricotta salata eggplant pasta. This Delicious Eggplant & Tomato dish always gets leftovers loved.

Recipe Notes

Serving Suggestions

Meet This Delicious Eggplant & Tomato sauce. It sings with pasta. Try it with rigatoni, bucatini, or spaghetti.

For a rustic plate, spoon sauce over creamy polenta. Top with crumbled ricotta salata. Add torn basil and a drizzle of olive oil.

I love serving it on grilled bread. It makes a killer antipasto. Pair with a medium bodied Chianti or a dry rosé.

If you want a Sicilian vibe, think Pasta alla Norma sauce . Or riff toward Eggplant Marsala by adding a splash of wine.

Storage Tips

Cool the sauce completely before storing. Put it in airtight containers. Refrigerate for up to 4 days .

You can freeze portions. Use freezer safe tubs for up to 3 months . Thaw in the fridge overnight.

Reheat slowly on low heat. Add a splash of water or reserved pasta water. Heat until just warmed through. Avoid boiling to keep texture.

Variations

Want vegan? Skip the cheese. Add toasted pine nuts for richness. That gives a creamy bite.

Lower oil? Roast eggplant at 425° F ( 220° C) instead of frying. It still gets deep flavor.

Swap ingredients with seasons. In summer use ripe cherry tomatoes. In winter, use canned San Marzano style tomatoes. Try adding olives and capers for a briny twist.

You can also turn it into an Eggplant Salsa for bruschetta. Or use it as an Eggplant Sauce For Pasta with grated Pecorino.

Nutrition Basics

Per serving, expect roughly 360 kcal , 9 g protein, and 24 g fat. It has about 7 g fiber. These are estimates only.

Tomatoes bring lycopene. Eggplant adds fiber and volume. Olive oil provides healthy monounsaturated fats. Overall, it’s filling and plant forward.

Fun stat: Italians eat about 23 kilograms of pasta yearly. No wonder this sauce fits right in.

Conclusion Honestly, this recipe feels like a warm hug. It’s forgiving and bold. Try it, tweak it, and make it yours. You’ll love the comfort.