Today we want to propose a tasty sauce for all types of pasta.
We are talking about the sauce with pureed tomatoes and eggplant.

A sauce rich in flavor, hearty and fragrant.

Perfect for this period, in which eggplants are still in season.




  •  1 bottle of tomato puree or 1 kg (35 oz) of ripe tomatoes
  • 2 large eggplants
  • a sprig of basil
  • 1 medium onion
  • extra virgin olive oil to taste
  • salt to taste



Wash the tomatoes and then cut them into pieces.

In the meantime, take a large pot and put in the tomatoes, boiling them for 20 minutes with the addition of a pinch of salt.

Once the tomatoes are ready, pass them through a sieve or a vegetable mill.

In the meantime, clean and thinly slice the onion and cook it for 5 minutes over moderate heat in a pan with four tablespoons of extra-virgin olive oil.

Remove the outer skin from the eggplant and dice it, adding it to the onion.

Season with salt and stir, continuing to fry everything for about 10 minutes, letting the eggplant wilt and acquire a nice color.

At this point, add the tomato puree and cook the sauce over moderate heat and in a semi-covered pan for another 20 minutes.

Stir your tomato puree and eggplant sauce from time to time, so that it loses its excess moisture and thickens.

When the sauce is ready, remove it from the heat and sprinkle with chopped fresh parsley leaves and a drizzle of extra virgin olive oil.

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