Easy Multipurpose Eggplant Sauce

I love to cook.  I could stay in the kitchen for hours, but sometimes I just don’t have the time.  I am running a little hotel close to the medieval town of Certaldo.  On some days I am quite busy serving and preparing breakfast and dinner, dealing with paperwork, and a lot of other chores.  Today was one of those busy days. So I decided to make an eggplant sauce for my pasta.

I love this sauce because it is so versatile that you could use it as a spread over a bruschetta, you could use it as a pasta sauce.  You could use it to stuff Zucchini with!  I could snack on it all day!

I have posted a video on Youtube, but here is my recipe, which of course you can modify it however you want.

Pasta alle Melanzane


1 Tbs pureed garlic (you can use it whole and once it has browned discard it if you don’t enjoy garlic)

1/2 Tsp chili flakes

1/2 cup roughly chopped basil

1/2 olive oil

4 cups roughly diced eggplant

2 Cups organic pureed canned tomatoes (you can use them whole and cut them up.  It all depends on the consistency you like)

1 Cup quartered or halved cherry tomatoes (just for looks)

salt and pepper


Deep fry the eggplant.  Don’t think about the calories, just do it.  (lower fat option described underneath)

Place olive oil, chili flakes, garlic, and basil in a pan large enough to hold your eggplant.

When everything sizzles add the fried eggplant (low fat version: add the raw eggplant, raise heat and cook until tender, circa 15 minutes)

Add the pureed tomatoes.  Cook for another 15 minutes.


Add the raw tomatoes and more fresh basil leaves.

And now you can sauté your pasta with the sauce or place it in a container for future use.


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