Simple Eggplant + Tomato Sauce
This simple eggplant + tomato sauce has a surprising addition: cinnamon! The combination of cinnamon and cilantro adds warmth and freshness to this hearty pasta sauce.
Prep Time1 hour hr
Cook Time35 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Pasta, Sauce
Cuisine: Italian, Mediterranean
Keyword: gluten-free, grain-free, plant-based, vegan
Servings: 4
Author: Ashley
- 1 small eggplant, washed and sliced into 2x1-inch thick pieces (leave skin on)
- 2 tablespoons sea salt
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 plum tomatoes, cut into 16ths
- 1 (15-ounce) can tomato sauce
- ½ cup chopped cilantro
- 2 teaspoons cinnamon
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- pinch cayenne pepper
- ½ teaspoon sea salt or to taste
- 8 ounces pasta or grain of choice, cooked
Spread the eggplant pieces out over a baking sheet and sprinkle with 2 tablespoons sea salt. Let the eggplant "sweat" for at least 30-45 minutes. Rinse salt off completely and pat the eggplant dry.
Heat the olive oil in a large nonstick skillet or dutch oven over medium-low heat. Add in the garlic and cook 1-2 minutes.
Add in the tomatoes, eggplant, tomato sauce, cilantro, cinnamon, paprika, cayenne, and sea salt. Simmer for 30-35 minutes, stirring occasionally.
Serve over pasta or grain of choice (I used brown rice linguine).