Spicy Fresh Tomato and Eggplant Sauce

Total Time

Prep: 15 min. Cook: 60 min. + releasing


11 cups

Updated: Nov. 21, 2023
My garden is teeming with fresh tomatoes and eggplant toward the end of summer, so I've been thinking of ways to use them. A hearty gravy for pasta is just the ticket. —Teri Schloessmann, Tulsa, Oklahoma
Spicy Fresh Tomato and Eggplant Sauce Recipe photo by Taste of Home


  • 2 tablespoons olive oil
  • 1 medium eggplant, chopped (about 6 cups)
  • 4 large tomatoes, seeded and coarsely chopped
  • 1 small onion, chopped
  • 1/4 cup shredded carrot
  • 5 garlic cloves, crushed
  • 1 carton (32 ounces) chicken or vegetable broth
  • 1 can (29 ounces) tomato puree
  • 1 piece Parmigiano-Reggiano rind
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked pasta
  • Grated Parmesan cheese, optional


  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Press cancel. Add broth, tomato puree, cheese rind and seasonings.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. Serve with pasta and, if desired, top with grated Parmesan cheese and additional crushed red pepper flakes.

Nutrition Facts

1 cup sauce: 92 calories, 3g fat (0 saturated fat), 0 cholesterol, 445mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 3g protein.