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Vegan Melanzane (Eggplant) Pasta Sauce
Vegan Melanzane (Eggplant) Pasta Sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate pasta with velvety vegan eggplant sauce infused with garlic, canned whole tomatoes, crispy fried eggplant, and tangy Kalamata olives.
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 clove garlic, chopped
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 0.5 teaspoon white sugar
  • 0.5 cup vegetable oil for frying
  • 1 eggplant, thinly sliced
  • 2 tablespoons pitted Kalamata olives, sliced
Instructions:
  • In a saucepan over medium heat, sauté onion, carrot, and garlic in olive oil until onion is golden, approximately 5 minutes. Stir in tomatoes, sugar, salt, and pepper. Reduce heat to low once simmering and cook for another 10 minutes, occasionally stirring.
  • Heat vegetable oil in a hot pan and fry eggplant slices until golden brown on both sides, approximately 2 minutes per side. Place the cooked eggplant slices on paper towels to drain excess oil.
  • Mash the tomatoes in the saucepan with a fork for a smoother texture. Remove from heat and gently stir in the eggplant and olives.

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