Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Melanzane (Eggplant) Pasta Sauce

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"A vegan version of a great Italian pasta sauce that showcases eggplant. Just stir in your favorite pasta once it's done!"
Added to shopping list. Go to shopping list.


40 m servings 177
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
  2. Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
  3. Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.


  • Cook's Note:
  • Non-vegans can add grated cheese in step 3 to add flavor and thickness.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 177 calories; 10.4 21 3.2 0 433 Full nutrition

Explore more


Read all reviews 0