Name: Vegan Melanzane (Eggplant) Pasta Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, finely chopped - 1; Carrot, finely chopped - 1; Garlic, chopped - 1 clove; Whole peeled tomatoes - 1 (14.5 ounce) can; White sugar - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Vegetable oil for frying - ½ cup; Eggplant, thinly sliced - 1; Pitted Kalamata olives, sliced - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Melanzane (Eggplant) Pasta Sauce

1. Olive oil - 1 tablespoon

2. Onion, finely chopped - 1

3. Carrot, finely chopped - 1

4. Garlic, chopped - 1 clove

5. Whole peeled tomatoes - 1 (14.5 ounce) can

6. White sugar - ½ teaspoon

7. Salt and ground black pepper to taste - ½ teaspoon

8. Vegetable oil for frying - ½ cup

9. Eggplant, thinly sliced - 1

10. Pitted Kalamata olives, sliced - 2 tablespoons

How to cook deliciously - Vegan Melanzane (Eggplant) Pasta Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.