Eggplant and Tomato Sauce

Catherine Cappiello Pappas


This is a delicious and flavorful meal for Sunday night dinner with the family!


★★★★★ 1 vote

10 Min
35 Min


  • ·
    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
  • ·
    ¼ tsp. red pepper
  • ·
    1 tsp. dried oregano
  • ·
    ½ cup fresh basil – chopped
  • ·
    ¼ cup red wine
  • ·
    1 lb. favorite macaroni
  • ·
    fresh grated romano cheese
  • ·
    olive oil

How to Make Eggplant and Tomato Sauce


  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.

Printable Recipe Card

About Eggplant and Tomato Sauce

Course/Dish: Pasta
Regional Style: Italian

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