Chunky Vegetable Pasta Sauce

By Micki Brown

Serves 4



2 tbsp extra virgin olive oil

¾ pound eggplant, peeled, diced

1 onion, diced

1 large bell pepper, diced

2 large tomatoes, diced

1 tbsp dried minced garlic

1 tbsp dried oregano leaves

1 tsp sea salt

½ tsp black pepper

¼ cup chopped fresh basil

2 tbsp tomato paste

Pasta of choice

Italian Sausage (optional)

Parmesan Cheese (optional)


Heat olive oil over medium heat in a large skillet or sauté pan. Add the onions and sauté until they become translucent. Add the bell pepper and garlic and continue to sauté for 4-5 minutes. Add the eggplant, tomatoes, oregano, salt, pepper and tomato paste, simmer, stirring occasionally for about 30 minutes. Add the basil and simmer another 3-4 minutes. Spoon over your pasta of choice. If desired, serve with Italian sausage, and/or top with parmesan cheese. Serve and enjoy!

Nutritional information per serving of pasta sauce only: Calories 129; Fat 7.8g; Carbohydrates 14.4g; Protein 2.6g; Vitamin A 21.4%; Vitamin C 65%; Calcium 4.1%; Iron 7.8%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.