Emily's Super Eggplant Sauce

Emily's Super Eggplant Sauce


"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."


45 m servings 513 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  • Prep

  • Cook

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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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  1. 18 Ratings


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...

Wonderful, Wonderful, Wonderful, Everyone loves this sauce when I serve it. I only use Asain type eggplants from my garden in the sauce everyone agrees the taste is better than the usual Black...

I can't believe there are no reviews on this fantastic dish! I have been making this for over a year now-started last summer when we had home grown eggplants that I had no idea what to do with. ...

I loved this recipe! I added about a TBSP of italian seasoning, and went a little lighter on the sugar. I definately plan on making this again.

A little on the sweet side and I doctored it with a lot more garlic and a lot less olive oil. I'm sure the oil quantity is a mistake. We're more of a savory than a sweet family, so I left the ...

I use S&W Italian Flavor canned tomatoes, leave out the sugar, and only use 1/2 cup of water to make it thicker. I use it over everything from noodles and brown rice, to chicken.

I'm glad others really liked this recipe, but I'm not feelin' it. It was okay, but I probably won't make it again. Flavor was so-so...only so much you can do with eggplant I guess. If you like e...