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Eggplant and Tomato Sauce


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Rate this recipe 4.5/5 (4 Votes)


  • 1 eggplant – peeled and cut into chunks
  • 28 oz. can - crushed tomatoes
  • 1 red onion - sliced
  • 3 large cloves of garlic – chopped
  • 1 pint of grape tomatoes – halved
  • 1 tablespoon of lemon juice
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1/4 tsp. red pepper
  • 1 tsp. dried oregano
  • 1/2 cup fresh basil – chopped
  • 1/4 cup red wine
  • 1 lb. favorite macaroni
  • Fresh grated Romano cheese
  • Olive oil


Preparation time 10mins
Cooking time 45mins
Adapted from


Step 1

Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl. Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and ½ tsp. of ground black pepper and toss.

Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Sauté until the eggplant is softened. Add the crushed tomatoes, red pepper flakes, dried oregano, ½ tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.

Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.

Prepare the macaroni as directed.

Drizzle a little olive oil at the bottom of a large bowl.
Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.
Add the cooked macaroni and toss.
Add the eggplant sauce and toss again; finish with more grated cheese.

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