Eggplant Spaghetti Sauce
A deliciously, sweet, herb-filled vegan spaghetti sauce perfect for pasta, veggie lasagna, and Italian hoagie subs. Made using a base of eggplant and mushrooms, this sauce has a nice "meaty" texture, will fool your non-vegan friends, and will have everyone craving bite after bite. A big pot of eggplant spaghetti sauce is a great family-style go-to because it goes a long way, so I make it for parties, potlucks and holiday events.
Ingredients
- 6 cloves garlic - chopped
- 1 large onion - chopped I use yellow or sweet
- 2 med - lg organic eggplant - peeled and chopped
- 2 cups sliced mushrooms - white or portobello omit the mushrooms if you don't like them
- 1 bulb fresh fennel optional - this gives the sauce a little sumthin sumthin
- 28 oz can organic crushed tomatoes I love Muir Glen brand but also use organic store brands at times. Try to find a BPA-free container.
- 28 oz can organic tomato puree
- 14.5 oz can low sodium diced tomatoes
- 6 oz can tomato paste
- 1 tbsp Italian seasoning/herbs - dried
- 1 tbsp sweet basil - dried
- 1 tbsp oregano - dried
- 1 large bay leaf or two small ones
- 1 1/2 tsp red pepper flakes
- 3 tbsp organic cane sugar - granulated
- 1 tsp black pepper
- salt
- 1 tbsp organic extra virgin olive oil
- 1-2 cup water add as much or little water as you like based on how thick you like your sauce
Instructions
- Gather all your ingredients and peel and chop all your veg. This is called the mise en place, or set up, and it really helps make cooking super simple and fail proof. Heat a large dutch oven over medium heat.
- Once the pan is hot, add the oil, the onions, and a pinch of salt. Let saute for about 5-8 minutes. Add the garlic, the red pepper flakes, a pinch of salt and saute for another few minutes. Be sure the garlic does not burn.
- Stir in the fennel (if using) and the mushrooms. Let saute for another 8-10 minutes until the mushrooms release their juices. Add the eggplant and stir in 1/2 the Italian seasoning, 1/2 the basil, 1/2 the oregano, and the bay leave(s). Cover and let simmer for about 10 minutes. Be careful the pan is not too hot...you don't want the veg to burn, just to develop flavor.
- After about 10 minutes, remove the cover. The eggplant should be softening and you should be able to smell all those delicious herbs working together. Add the tomato puree, crushed tomatoes, tomato paste, water, the rest of the spices, and the sugar. Stir so everything is blending together nicely.
- Reduce heat to low and cover loosely (let it breathe a little). You will want to let this simmer a minimum of 90 minutes or up to 5 hours. The longer you let it simmer the more developed the flavor will be. Stir every 20 minutes and be sure nothing is sticking to the bottom. Check out the optional step below.
- Optional: About an hour or so into cooking I use a potato masher to mash the eggplant which helps the sauce develop a thicker consistency. This is totally up to you and it really just depends on what texture you are striving for...chunky or smooth. It tastes great both ways!
- Toss the sauce with your favorite pasta or add to a veggie casserole. It's great so many ways! Store in an airtight container for up to 7 days in the refrigerator and up to 6 months in the freezer.