Garden Vegetable Sauce

Roasted Eggplant Pasta Submitted by gfontenot
Roasted Eggplant Pasta Submitted by gfontenot

This all-purpose pasta sauce is a great way to get your daily dose of vegetables.


Makes about 3 cups


1 tablespoon extra virgin olive oil 1 small onion, cut into ½-inch pieces 1 carrot, cut into ½-inch pieces ½ cup ½-inch cubed eggplant (not peeled) 1 celery stalk, cut into ½-inch pieces 2 garlic cloves, smashed ½ teaspoon sea or kosher salt, divided ½ teaspoon dried oregano ½ teaspoon dried basil 1 roasted red pepper, cut into 1-inch pieces ¼ cup dry white wine 1 tablespoon tomato paste 1 can (28-ounce) diced tomatoes with their juices pinch freshly ground black pepper 1 tablespoon granulated sugar

Nutritional information

No nutrition information available


Put the oil into a large saucepan set over medium heat. Once oil is hot, add the onion, carrot, eggplant, celery, garlic and ¼ teaspoon salt. Sauté ingredients together so that they gently sauté and turn slightly golden. Add the oregano, basil, red pepper and wine. Cook until reduced by at least half. Add the tomato paste, tomatoes, pepper and sugar. Bring to a boil then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and then simmer for an additional 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes. Strain the solids from the liquids and put ½ cup of the liquid into the blender jar fitted with the blending blade. Add 2 cups of the cooked vegetables. Pulse on High 4 times, and then run on High for 20 seconds. Add an additional ¼ cup of liquid and the remaining vegetables. Pulse on High 3 more times, and then run for about 15 seconds, or until smooth. If you prefer a chunky sauce, do not process – rather, pulse until desired consistency.

You might need