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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.

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  • 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.

Nutrition Facts

513 calories; protein 12.1g 24% DV; carbohydrates 67.4g 22% DV; fat 22.2g 34% DV; cholesterol 54.1mg 18% DV; sodium 442.3mg 18% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2007
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 and healthy meal. Husband ate double serving. Added mushrooms the next time and less water to compensate that was a good variation so was zucchini... Read More
(15)

Most helpful critical review

Rating: 3 stars
12/21/2006
I'm glad others really liked this recipe but I'm not feelin' it. It was okay but I probably won't make it again. Flavor was so-so...only so much you can do with eggplant I guess. If you like eggplant a lot try it...you might like it better than I did. Read More
(2)
22 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2007
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 and healthy meal. Husband ate double serving. Added mushrooms the next time and less water to compensate that was a good variation so was zucchini... Read More
(15)
Rating: 4 stars
02/18/2009
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 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. Read More
(11)
Rating: 4 stars
07/27/2011
Good way to sneak veggies into toddler's spaghetti. I processed the veggies before adding them to the tomato sauce/paste. Also added Kosher salt and Italian seasoning. Still can definitely taste the eggplant but it's disguised enough that she ate it. Read More
(6)
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Rating: 5 stars
07/19/2010
Wonderful, Wonderful, Wonderful, Everyone loves this sauce when I serve it. I only use Asain type eggplants from my garden in the sauce everyone agrees the taste is better than the usual Black Beauty eggplant normally found in the stores. I also use canned tomatoes because my eggplants are ready now and the tomatoes aren't ripe yet. It does freeze very well and is delish in the middle of winter. Read More
(6)
Rating: 5 stars
09/10/2006
I can't believe there are no reviews on this fantastic dish! I have been making this for over a year now-started last summer when we had home grown eggplants that I had no idea what to do with. This is a keeper-needs no alterations to the recipe. Thanks for sharing!! Read More
(4)
Rating: 5 stars
10/04/2006
I loved this recipe! I added about a TBSP of italian seasoning and went a little lighter on the sugar. I definately plan on making this again. Read More
(3)
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Rating: 3 stars
12/20/2006
I'm glad others really liked this recipe but I'm not feelin' it. It was okay but I probably won't make it again. Flavor was so-so...only so much you can do with eggplant I guess. If you like eggplant a lot try it...you might like it better than I did. Read More
(2)
Rating: 4 stars
01/26/2009
I use S&W Italian Flavor canned tomatoes leave out the sugar and only use 1/2 cup of water to make it thicker. I use it over everything from noodles and brown rice to chicken. Read More
(1)
Rating: 4 stars
01/12/2012
A little on the sweet side and I doctored it with a lot more garlic and a lot less olive oil. I'm sure the oil quantity is a mistake. We're more of a savory than a sweet family so I left the sugar out. Read More
(1)
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