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Roasted Eggplant Tomato Sauce

Easy Eggplant Sauce

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Servings 4


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


  • In a pan, add 3 tablespoon 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.
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