Pasta with eggplant sauce

From Being Vegan | Main Dishes | Italian

Pasta with eggplant sauce is a very simple main dish, prepared with fresh ingredients: eggplant, tomatoes and basil.


High cal Calories 522kcal

Low fat Total Fat 17g

Low sat-fat Saturated Fat 2g

High chol Cholesterol 59mg

High sodium Sodium 1039mg

High carbs Total Carbohydrate 82g

Serving size 655g Calories from fat 153kcal Fiber 12g Protein 16g Sugar 20g
2 servings


  • 1 small eggplant
  • 1 small onion
  • 2 tbsp extra virgin olive oil
  • 5/6 cup vegetable broth
  • 10 1/2 oz tomato puree
  • 6 basil leaves
  • 5 3/4 oz pasta
  • salt


  1. Wash the eggplant and cut it into cubes of half inch. Put them in a colander, sprinkle with a pinch of salt, mix and let them rest for at least 20 minutes.
  2. Meanwhile peel the onion, chop finely and place in a large pan with the oil and gently brown it with a pinch of salt and few tablespoons of hot vegetable stock.
  3. Increase heat, add the eggplant and cook for about 5 minutes, until they are pretty soft.
  4. Combine the tomato sauce, washed and chopped basil leaves, and continue cooking over low heat, covered, for 10-15 minutes, until the sauce has reduced according to your own personal taste.
  5. When it’s ready taste it and add the salt.
  6. Boil the pasta in plenty of salted water and just before draining add a ladle of cooking water into the pan containing the sauce, then turn on the fire.
  7. Pour the drained pasta into the sauce pan over high heat for a few seconds, stirring frequently.