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Vegan Melanzane (Eggplant) Pasta Sauce

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

40 m servings 177
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • 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

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