Eggplant Spaghetti Sauce
This vibrant Eggplant Spaghetti Sauce is a flavorful, hearty blend of seasonal vegetables, perfect for those seeking a wholesome, vegetarian meal. The combination of eggplant, mushrooms, and aromatic herbs creates a rich, savory sauce that pairs beautifully with pasta, making it ideal for family dinners or meal prep.
Ingredients
- 1/2 c. oil ⓘ
- 1 large eggplant, unpeeled and chopped ⓘ
- 2 medium onions, chopped ⓘ
- 1/2 head cauliflower, chopped ⓘ
- 1 green pepper, chopped ⓘ
- 1/2 c. fresh parsley, chopped ⓘ
- 1/4 lb. mushrooms, sliced
- 8 cloves garlic, minced ⓘ
- 2 very large cans Italian tomatoes ⓘ
- 1 bay leaf ⓘ
- 1 tsp. dried basil ⓘ
- 1 tsp. oregano ⓘ
- 1 tsp. thyme ⓘ
- 1/2 tsp. marjoram ⓘ
- 1/2 tsp. rosemary ⓘ
- 1/2 tsp. salt, optional ⓘ
- 1 c. dry red or white wine ⓘ
Instructions
- Heat oil in a large pot.
- Add all the vegetables and the garlic. Saute over medium heat for 15 minutes, stirring frequently.
- Add tomatoes and tomato sauce along with all the seasonings.
- Bring to a boil and then reduce heat.
- Cover and simmer for 3 to 4 hours.
- During the last hour of cooking, add the wine.
Tips & Substitutions
For a richer flavor, consider roasting the eggplant before adding it to the sauce. You can substitute zucchini for the eggplant if desired. If you prefer a thicker sauce, blend a portion of the sauce and stir it back in. Fresh herbs work well, so feel free to use them instead of dried. Additionally, adding a pinch of red pepper flakes can give it a nice kick.
Serving Suggestions
Serve the eggplant spaghetti sauce over your favorite pasta or spiralized vegetables for a healthy twist. It pairs beautifully with Zucchini Pizzas as a satisfying side. Garnish with freshly grated Parmesan cheese and a sprinkle of parsley for added flavor. For a complete meal, consider serving a simple green salad or crusty bread alongside.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if it becomes too thick. This sauce also freezes well; portion it into freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Spaghetti Sauce contains roughly 273 calories, with 9g protein, 30g carbohydrates, and 18g fat. It is an excellent source of iron (118% of the Daily Value), dietary fiber (61% of the Daily Value), and vitamin C (57% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1013mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add protein to this dish?
Yes, you can easily incorporate protein into this sauce. Ground beef, turkey, or sausage can be browned and added during the cooking process. Alternatively, for a vegetarian option, consider adding chickpeas or lentils to boost the protein content while keeping it aligned with vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).