Vegan Melanzane (Eggplant) Pasta Sauce The Best Recipes

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Vegan Melanzane (Eggplant) Pasta Sauce

"A vegan version of a great Italian pasta sauce that showcases eggplant. Just stir in your favorite pasta once it's done!"

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
• 1/2 teaspoon white sugar
• salt and ground black pepper to taste
• 1/2 cup vegetable oil for frying
• 1 eggplant, thinly sliced
• 2 tablespoons pitted Kalamata olives, sliced

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
• Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
• Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.

Notes :

• Non-vegans can add grated cheese in step 3 to add flavor and thickness.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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