Vegan Melanzane (Eggplant) Pasta Sauce
Description
Upgrade your pasta with this vegan eggplant sauce made with a rich blend of garlic, canned whole tomatoes, deep-fried eggplant, and Kalamata olives.
Ingredients
•
1 tablespoon olive oil
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1 onion, finely chopped
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1 carrot, finely chopped
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1 clove garlic, chopped
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1 (14 1/2 ounce) can whole peeled tomatoes
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1/2 teaspoon white sugar
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salt and ground black pepper to taste
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1/2 cup vegetable oil for frying
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1 eggplant, thinly sliced
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2 tablespoons pitted Kalamata olives, sliced
Directions
1
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
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
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.