Eggplant tomato sauce is a simple sauce to make for a quick weeknight meal. The sauce is hearty and flavorful with a delicious texture. Made with sauteed eggplant, crushed tomatoes, and herbs, this recipe will be a hit at dinner.
Heat oil over medium heat in a large skillet. Add garlic and cook until fragrant, about 2 minutes.
Add the eggplant and cook for about 5 minutes, until soft.
Add the crushed tomatoes. Stir in the basil and season with salt and pepper.
Simmer, uncovered for about 15-20 minutes.
Serve immediately over pasta or allow to cool then package it in a freezer-safe container for easy storage.
Notes
Smoother sauce: Use an immersion blender for a smoother texture if desired.Serving: Serve with 300 g of freshly cooked pasta. Garnish with fresh basil.
Make ahead tip
Allow the sauce to cool for about 1 hour then transfer it to an airtight container. Refrigerate for up to 4 days.
Or Allow the sauce to cool to room temperature, about 2 hours, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw the sauce overnight in the refrigerator then reheat and use right away.