Vegan Melanzane (Eggplant) Pasta Sauce recipe
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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 ½ teaspoon white sugar salt and ground black pepper to taste ½ cup vegetable oil for frying 1 eggplant, thinly sliced 2 tablespoons pitted Kalamata olives, sliced
Nutrition Info
- 177.3 caloriescarbohydrate: 21 gcholesterol: : -fat: 10.4 gfiber: 7.2 gprotein: 3.2 gsaturatedFat: 1.4 gservingSize: -sodium: 432.6 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Melanzane (Eggplant) Pasta Sauce
Directions
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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.