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Eggplant ragu

Alice - RicetteVegolose
Preparazione 10 min
Cottura 20 min
Tempo totale 30 min
Porzioni 4


  • 2 eggplants
  • 1 carrot
  • ½ onion
  • 1 small celery stick
  • 1 garlic clove
  • 300 ml tomato sauce
  • 2 tablespoons olive oil
  • dried chilli q.s. optional
  • salt pepper q.s.
  • fresh basil leaves q.s. optional


  • Cut the eggplants into rough cubes and chop them finely using a blender along with the celery stick, carrot, onion and garlic.
  • Put in a pan the olive oil and heat it slightly. Add the chopped vegetables, salt and pepper to taste and cook over medium heat until the vegetables are lightly browned.
  • Add the tomato sauce and ground chili to taste, cover with a lid and simmer over low heat until the sauce gets thick.
  • Add the sauce to cooked pasta, add some fresh basil leaves to enhance flavor.


This eggplant sauce can be kept in the fridge up to 4 days or freezer for 6 months.