Eggplant and chilli pasta sauce
This Eggplant and Chilli Pasta Sauce combines rich tomatoes, spicy chili peppers, and hearty eggplant for a robust flavor. It's easy to prepare and enhances any pasta dish with a delightful blend of fresh ingredients.
Cook time 45 min
Prep time 30 min
Ingredients:
4 lb tomatoes1 tbsp olive oil
1 onion
2 red hot chili peppers
2 garlic cloves
2 tbsp tomato puree
1 tsp sugar
3 eggplant
1/2 cup basil leaves
salt & pepper to taste
Eggplant and chilli pasta sauce is a delightful blend of rich tomatoes, spicy chili peppers, and hearty eggplant. This sauce brings together a medley of flavors to spice up your favorite pasta dishes. It's easy to prepare and perfect for a cozy dinner at home or an impressive dish for guests. Follow this recipe to create a robust and flavorful sauce that pairs perfectly with your choice of pasta.
Instructions:
- Begin by blanching the tomatoes: Bring a large pot of water to a boil. Cut a small 'X' at the bottom of each tomato.
- Immerse the tomatoes in the boiling water for about 1 minute or until the skins start to peel away.
- Transfer them immediately to a bowl of ice water to cool.
- Once cooled, peel off the skins, chop the tomatoes into small chunks, and set aside.
- Heat a large skillet over medium-high heat and add 1 tbsp of olive oil.
- Add the chopped eggplant and sauté until tender and lightly browned, about 10-15 minutes. Remove from skillet and set aside.
- In the same skillet, add a bit more olive oil if needed and sauté the finely chopped onion over medium heat until soft and translucent, about 5-7 minutes.
- Add the sliced chili peppers and minced garlic, cooking for an additional 2 minutes until fragrant.
- Stir in the tomato puree and cook for another minute.
- Add the chopped tomatoes and sugar, stirring to combine.
- Simmer the mixture for about 15-20 minutes until the tomatoes have broken down and the sauce has thickened slightly.
- Return the sautéed eggplant to the skillet, stirring well to combine with the sauce.
- Season with salt and pepper to taste.
- Just before serving, stir in the roughly torn fresh basil leaves.
- Adjust seasoning if necessary.
- Serve the eggplant and chilli pasta sauce over your favorite pasta, such as spaghetti or penne.
- Garnish with extra fresh basil or a sprinkle of grated Parmesan cheese if desired.
- Serve hot and enjoy your delicious, homemade eggplant and chilli pasta sauce!
Enjoy your hearty eggplant and chilli pasta sauce over your favorite pasta. This sauce offers a spicy kick and a depth of flavor that makes it a great addition to any pasta dish. Remember that the flavors can deepen after sitting for a day, so it's also perfect for meal prep. Garnish with fresh basil leaves and a sprinkle of parmesan cheese for an extra touch of deliciousness.
Eggplant and chilli pasta sauce FAQ:
Store leftover eggplant and chilli pasta sauce in an airtight container in the refrigerator for up to 3–5 days. For longer storage, freeze the sauce in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
The eggplant is cooked properly when it is tender and lightly browned. This typically takes about 10-15 minutes of sautéing. If it’s still firm, cook it a few minutes longer until it softens.
Yes, you can substitute zucchini for eggplant if desired, or use different types of peppers for varying heat levels. However, make sure to maintain the balance of flavors to keep the essence of the sauce.
This sauce pairs well with various types of pasta, including spaghetti, penne, or fettuccine. The choice depends on your preference for sauce adherence and presentation.
Simmer the sauce for about 15-20 minutes until the tomatoes have broken down and the sauce has thickened slightly. If it’s too thin, continue to simmer until it reaches your desired thickness.
Tips:
- Choose firm and shiny eggplants without any soft spots or blemishes for the best texture.
- To reduce the bitterness of the eggplant, you can salt them after chopping and let them sit for 30 minutes before cooking. Rinse and pat dry before adding to the sauce.
- Adjust the number of chili peppers based on your spice tolerance.
Nutrition per serving
8 ServingsCalories 90kcal
Protein 3.76g
Carbohydrates 20g
Fiber 7g
Sugar 13g
Fat 2.45g
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