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+ servings

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 hr
Cook Time35 mins
Total Time1 hr 35 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).