Vegan Melanzane (Eggplant) Pasta Sauce

A vegan version of a great Italian pasta sauce that showcases eggplant. Just stir in your favorite pasta once it’s done!

Step: 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.

Step: 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.

Step: 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.

Per Serving: 177 calories; protein 3.2g; carbohydrates 21g; fat 10.4g; sodium 432.6mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .