• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Francoise's Kitchen
  • Home
  • About Me
    • Privacy Policy
    • Contact
  • All Recipes
    • Basics
    • Bagel, Bread, and brioche
    • Cake
    • Cookies, muffins, and small cakes
    • Clafoutis, Crêpes, Omelettes, Pancakes, and Waffles
    • Dip, Jam, Spread, Pesto
    • Fish and Seafood
    • Meat
    • Pasta and Rice
    • Pie, pizza, tart, and quiche
    • Vegetables
  • French
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
search icon
Homepage link
  • Home
  • All Recipes
  • Privacy Policy
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home » Dip, Jam, Spread, Pesto » Easy Eggplant Sauce

    Easy Eggplant Sauce

    June 15, 2018 By Francoise Leave a Comment

    This post is also available in: Français

    Please share this recipe if you like it

    • Share
    • Tweet
    • Yummly
    • Email
    • Print
    Jump to Recipe Print Recipe

    I made this Easy Eggplant Sauce from scratch to mix with pasta and my family loved it.

    Roasted Eggplant Sauce

    logo
    Food Advertisements by

    The eggplant is roasted in a pan with a few garlic cloves and tomatoes. A touch of balsamic vinegar adds brightness to the sauce. This sauce is perfect to eat with pasta.

    logo
    Food Advertisements by

    Roasted Eggplant Sauce

    When serving, add some shaving parmesan on your plate.

    Roasted Eggplant Sauce

    I did not try it yet, but I am sure that you can use this Roasted Eggplant sauce as a dip or even a spread on crunchy bread.

    Roasted Eggplant Tomato Sauce

    Easy Eggplant Sauce

    No ratings yet
    Print Pin Rate
    Servings: 4

    Ingredients

    • 1 medium eggplant, cut into cubes
    • 4 garlic cloves not peeled
    • 10 basil leaves
    • 6 cherry tomatoes or 1 tomato cut into cubes
    • 2 tbsp balsamic vinegar
    • ½ tsp cane sugar
    • coarse sea salt, pepper
    • 5-6 tbsp olive oil
    • 12 oz Rigatoni (or your favorite pasta)

    Instructions

    • In a pan, add 3 tbsp olive oil, eggplant cubes, garlic cloves (not peeled) and cook until the eggplant cubes are soft and light brown. Stir occasionally.
    • Add the cherry tomatoes (or tomato cut into cubes) and cook just 2-3 minutes. Add balsamic vinegar, cane sugar, and mix well so everything is well-coated. Cook 2-3 minutes.
    • Remove all the garlic cloves from the pan and peel them. 
    • In a food processor, put the eggplant mixture, the peeled garlic, basil leaves, a pinch of coarse sea salt and pepper. Pulse until almost pureed. Add olive oil (2-3 tbsp) and pulse again until the olive oil is incorporated.
    • Meanwhile, bring a large saucepan of salted water to a boil. Add Rigatoni Pasta and cook for about 12 minutes or until al dente, stirring from time to time. Drain and put them in a serving bowl.
    • Add the Roasted Eggplant sauce and mix well.
    • Serve in a plate with some parmesan shavings.
    Previous Post: « Eggplant, Tomato, Mozzarella Tart
    Next Post: Key Lime Pie »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DON’T MISS MY NEW RECIPES!

    logo

    Food Advertisements by

    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
    Read More…

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Foodgawker

    my foodgawker gallery
    logo

    Food Advertisements by

    Let’s Connect

    Get new recipes by e-mail

    Recipes Archives

    logo

    Food Advertisements by

    Copyright © 2021 Francoise's Kitchen on the Foodie Pro Theme