Roasted Eggplant Pasta Sauce

5 from 15 votes

This simple but fantastic Sicilian eggplant recipe is packed with intense flavors, although only requires a few ingredients.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Sauces & Dressings

Cuisine: Italian-Inspired

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Keyword: baked eggplant parmesan, easy, tomato sauce, vegan ricotta

Season: Spring Recipes, Year Round

Diet: Gluten-Free, Grain-Free, High-Protein, Nut-Free, Oil-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian

Method: Grilling or Roasting, Stir-Fry

Ingredient Group: Vegetable Recipes

Servings: Servings

Calories: 489kcal

Cost: $5

2 eggplants large and diced (medium dices)
24 ounces tomato puree no additives such as Italian passata, or 3 lbs of ripe tomatoes blended
1 garlic cloves whole
8 ounces vegan ricotta cheese
10 basil leaves highly recommended
1 lb campanelle pasta (like a Rigati, or lentil pasta), gluten-free
black pepper to taste
1 tablespoon salt

1 tablespoon olive oil extra virgin , optional (skip if you are on a low-fat diet or WFPB diet)
homemade vegan parmesan cheese

Preheat the oven to 400 º F (200 ºC).
Slice the eggplants into about ¼" (½ cm) slices. Drizzle olive oil and salt on top, and place them on parchment paper. Roast them for 15 minutes.
Make the sauce by adding a garlic clove, tomato puree, and basil leaves on top of the fresh tomato sauce into a large pot on medium heat. Stir constantly and top with a lid. Let the sauce cook for about 20 minutes; then remove the garlic clove.
Add the baked eggplant slices and vegan ricotta into the tomato sauce, stir and cook for 5 minutes. Start boiling the salted water for pasta. Reserve a couple of eggplant slices to garnish.
Cook the pasta according to the packaging directions.
Blend the vegetables and ricotta into the pasta sauce with an immersion blender right in the deep saucepan while the pasta cooks.
If using a regular blender, either let the sauce cool down a bit or hold the top of the blender with a kitchen rag while blending, to prevent the sauce from spilling out of the jar. Use caution.
Adjust and add salt and freshly ground black pepper, if needed.
Strain the pasta, reserving some of the starchy pasta water. Then add the pasta into the saucepan if preferred, mixing with the water ¼ cup at a time.
Otherwise, serve the tomato ricotta sauce on top and sprinkle with vegan parmesan cheese.
Garnish with the reserved baked eggplant slices.

If you like Parmesan Cheese, try to sprinkle with our homemade vegan parmesan cheese.

Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro