Melanzane Recipe ⋇ Vegan Melanzane (Eggplant) Pasta Sauce

A vegan version of a great Italian pasta sauce that showcases eggplant. Just stir in your favorite pasta once it's done!

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 clove garlic, chopped
• 1 (14.5 ounce) can whole peeled tomatoes
• ½ teaspoon white sugar
• salt and ground black pepper to taste
• ½ cup vegetable oil for frying
• 1 eggplant, thinly sliced
• 2 tablespoons pitted Kalamata olives, sliced

Cooking Directions

1. Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
2. Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
3. Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.

Nutrition Facts

• calories177.3
• carbohydrateContent21 g
• fatContent10.4 g
• fiberContent7.2 g
• proteinContent3.2 g
• saturatedFatContent1.4 g
• sodiumContent432.6 mg
• sugarContent9.4 g