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+ servings

Eggplant Tomato Pasta Sauce

Rich and delicious, this is a great standby simple pasta sauce. 
Course Main Course
Cuisine Italian
Keyword eggplant, Ravioli, Sauce, Tomato
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines


  • 1 large eggplant, stalk end removed and diced
  • 4 tablespoons olive oil, divided
  • 2 tsp salt
  • 1 medium onion, finely chopped
  • 3 large cloves garlic, finely sliced
  • 2 cups water
  • 3 14 oz cans chopped tomatoes
  • 2 bay leaves
  • 1 tbsp balsamic vinegar
  • 1/2 cup red wine
  • 1 tbsp tomato paste
  • 2 tsp brown sugar
  • 1/2 tsp cayenne pepper
  • additional salt and pepper, to taste
  • 1 9 oz package Turkey Cranberry Ravioli or pasta of choice
  • 1 9 oz package Bourbon Sweet Potato Ravioli or pasta of choice
  • boiling salted water
  • grated Parmesan cheese


  • Heat 2 tablespoons of olive oil in a large frying pan, then add the eggplant, sprinkle with one teaspoon of salt, fry over a high heat until golden on all sides. Spoon the eggplant onto a plate.
  • Add the remaining 2 tablespoons of olive oil to the pan, then add the onion, garlic, remaining salt and water. Boil until the water evaporates and the onion starts to turn golden, about 10 -15 minutes, add the tomatoes and bay leaves and simmer over medium high heat for about 15 to 25 minutes until the juices evaporate to a thick sauce.
  • Stir in the vinegar, wine, tomato paste, sugar and cayenne pepper and simmer for five to 10 minutes until thick again. Add the eggplant, stir well.  Season with salt and pepper to taste. 
  • This sauce keeps well in the refrigerator for up to 3 days. Can be stored in the freezer for up to 3 months.
  • Cook ravioli in boiling salted water according to package directions. Drain.
  • Serve cooked ravioli with eggplant tomato sauce and sprinkle with parmesan cheese.