Emily's Super Eggplant Sauce

13
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"This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six."

Ingredients

45 m {{adjustedServings}} servings 513 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 67.4g
  • 22%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
  3. When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
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Reviews

13
  1. 17 Ratings

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Nice way to put eggplant on the menu. Really sweet and tangy. Be sure you really cook the eggplant and other vegetables until very soft. Served with turkey cutlets and garlic bread for a very...

Great way to use eggplant. Since Emeril's Eggplant & Gaahlic pasta sauce came out, I've been wondering how to make it myself. I made a few alterations tho': I prepped the eggplant by "sweating" ...

Good way to sneak veggies into toddler's spaghetti. I processed the veggies before adding them to the tomato sauce/paste. Also added Kosher salt and Italian seasoning. Still can definitely taste...