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Tomato eggplant pasta

Homemade Tomato & Eggplant Sauce

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Easy pasta sauce made with fresh tomatoes and eggplant. The secret to that authentic Italian taste is to add a lot of olive oil when cooking the eggplants.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people


  • 1 red onion
  • 400 g eggplant
  • 700 g fresh tomatoes
  • 50-70 ml olive oil
  • 1 pinch of salt
  • 2 teaspoon Italian spice blend
  • 2-3 teaspoon pesto vegan


  • Wash the vegetables and start by dicing the red onion.
  • Next, cut the eggplant into approximately 1 cm cubes.
  • In a large skillet or casserole dish, sauté the onion and eggplant with the olive oil over medium heat for about 10 minutes, while stirring regularly.
  • Meanwhile, cut the tomatoes into pieces.
  • After 10 minutes, add the tomatoes to the pan, cover with a lid and simmer 35 to 40 minutes over low heat.
  • Remove the lid, and let the sauce thicken for another 15 minutes.
  • Add the salt, Italian spices and the pesto.
  • Boil water for the pasta. Cook the pasta according to the instructions provided on the packaging. As soon as the pasta is cooked, drain it and rinse it under cold water*. Serve with the sauce.


*This prevents gluten free pasta from sticking together.
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