Eggplant Spaghetti Sauce is a mouth-watering dish that is made with juicy and flavorful eggplants, which are roasted to perfection and then blended into a smooth and silky sauce. The sauce is then tossed with freshly cooked spaghetti noodles, resulting in a delicious and satisfying meal that is both healthy and indulgent. This dish is perfect for those who love the creamy texture of tomato-based sauces but want to try something new and unique. With its rich and complex flavors, this dish is sure to impress even the most discerning foodies.
Eggplant Spaghetti Sauce – A Classic Italian Dish
Eggplant spaghetti sauce is a delicious, vegetarian option for those who want to enjoy pasta without meat. This dish features thin strips of eggplant that are cooked until tender and then mixed with tomato sauce and herbs like basil and oregano. The result is a flavorful sauce that pairs perfectly with freshly made spaghetti noodles. So if you're looking for a plant-based meal that still packs plenty of taste, look no further than this mouthwatering eggplant spaghetti sauce recipe.
Ingredients
- 1/2 cups oil I use olive oil, extra light
- 1 large eggplant unpeeled and chopped
- 2 medium onions chopped
- 1/2 head cauliflower chopped
- 1 green pepper chopped
- 1/2 cups fresh parsley flat Italian, chopped
- 1/4 lb. mushrooms sliced
- 8 cloves garlic minced or mashed
- 2 very large cans Italian tomatoes
- 1 bay leaf
- 1 tsp. dried basil
- 1 tsp. oregano
- 1 tsp. thyme
- 1/2 tsp. marjoram
- 1/2 tsp. rosemary
- 1/2 tsp. salt optional
- 1 cups dry red or white wine
Instructions
- Heat oil in large pot.
- Add all the vegetables and the garlic. Saute over medium heat for 15 minutes stirring frequently.
- Add tomatoes and tomato sauce and all the seasonings.
- Bring to a boil and then reduce heat.
- Cover and simmer for 3 to 4 hours.
- During the last hour of cooking, add the wine.
