Rating: 5 stars
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Serve this sweet, chunky vegetable sauce over any of your favorite pastas. It's a delicious, high-fiber alternative to traditional meat or marinara sauce.

Recipe by Oxmoor House January 2004


Credit: Oxmoor House

Recipe Summary test

12 mins
41 mins
53 mins
4 servings (serving size: 1 cup pasta and 1 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.

  • Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.

  • Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.


Oxmoor House Healthy Eating Collection

Nutrition Facts

393 calories; fat 9.9g; saturated fat 1.2g; protein 12.2g; carbohydrates 67g; iron 5.3mg; sodium 733mg; calories from fat 22%; fiber 7g; calcium 61mg.