Eggplant Spaghetti Sauce recipe

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Ingredients

2 ounces butter
2 large onions, diced
1 clove garlic, minced
1 large eggplant, peeled and cut into bite-size pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
½ (8 ounce) package sliced baby bella mushrooms
1 (12 ounce) can tomato sauce

Nutrition Info

215.7 calories
carbohydrate: 25.9 g
cholesterol: 30.1 mg
fat: 12.2 g
fiber: 9.7 g
protein: 5.3 g
saturatedFat: 7.3 g
servingSize: -
sodium: 544.1 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium heat. Add onions and garlic, cook and stir until tender, about 5 minutes. Add eggplant, red bell pepper, green bell pepper, celery, and mushrooms, cook and stir until eggplant is tender but not mushy, about 10 minutes. Pour in tomato sauce. Simmer until bubbly and thick, about 15 minutes.

Recipe Yield

4 servings

Recipe Note

This is a lovely eggplant spaghetti sauce I made one day when I was bored and just wanted an alternative to the regular red sauce. Add spaghetti to the mixture or else add spaghetti on the side. This also goes well if you add a little mozzarella or Parmesan cheese on top.

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