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Pasta with Eggplant Sauce

 Pasta with Eggplant Sauce
This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.—Jean Lawrence, Rochester, New York
6 ServingsPrep: 35 min. Cook: 15 min.


  • 1 large eggplant, cut into 1-inch cubes
  • 1/2 cup finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, chopped
  • 1/4 cup olive oil
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
  • 1/2 cup dry red wine or chicken broth
  • 1 can (6 ounces) Italian tomato paste
  • 1 can (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 3/4 pound thin spaghetti
  • Grated Parmesan cheese


  • In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil
  • until tender.
  • Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano
  • and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15
  • minutes or until thickened, stirring occasionally.
  • Meanwhile, cook pasta according to package directions. Drain pasta.
  • Serve with sauce. Sprinkle with cheese.
  • Yield: 6 servings.

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Pasta with Eggplant Sauce (continued)

Nutritional Facts: 3/4 cup pasta with 2/3 cup sauce (calculated without Parmesan cheese) equals 385 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 782 mg sodium, 61 g carbohydrate, 7 g fiber, 11 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.