Emily's Super Eggplant Sauce12 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by DIZTHEWONDERKID
Original recipe yields 6 servings
- Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
- 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.
- 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.
Amount Per Serving (6 total)
- 513 cal
- 22.2 g
- 67.4 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 easy ..." See moreand healthy meal. Husband ate double serving. Added mushrooms the next time and less water to compensate, that was a good variation, so was zucchini..."
"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" it out..." See more with sea salt(see Eggplant Parmesan II review for instructions). When I added the canned tomatoes, I also added 1/2 cp of red wine, as well as oregano, fresh basil and fresh parsley(add these 3 to taste). I then allowed it all to simmer for an extra 20 minutes. May add carrots next time, I often use them in my regular pasta sauce--helps with the sweetness factor & you won't need to add sugar."
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