Creamy Tomato Eggplant Sauce Recipe

This eggplant tomato sauce is rich & creamy by roasting fresh summer tomatoes, garlic, onion, zucchini, and eggplant! Its perfect over your favorite pasta loaded with veggies, meatballs, or on a eggplant parm sandwich.

A great way to use tomatoes or eggplants, and you won’t believe how flavorful this sauce is! I love tossing with fresh pasta, but there are so many ways to enjoy this creamy flavorful sauce.

Hello summer vegetable heaven!  This tomato and eggplant sauce is a great way to use extra tomatoes from the farmers market or garden! Normally when I make tomato sauce from scratch (like my Perfect 5 Ingredient Tomato Sauce) I used a can of tomatoes… but I was craving pasta and I had a pile of fresh garden tomatoes that needed to be used quickly, and this sauce was born.

This was also the first year we are growing eggplants in the garden, and they are absolutely stunning vegetables! They are in season in late summer, and they blend into a delicious sauce. I love how much flavor is in each bite, the whole family will love this simple eggplant tomato sauce loaded with fresh ingredients.

This Tomato and Eggplant Sauce Recipe Is:

• Creamy
• Garlicky
• Savory
• Flavorful
• Vegan
• Gluten-Free
• Paleo
• Whole30 approved

A Creamy Low Calorie Pasta Sauce Everyone Will Love!

The texture of this sauce is fantastic- its thick like an alfredo and sticks to the pasta really well.  Unlike traditional pasta sauces that are loaded with olive oil and cream, this sauce is made from roasted vegetables and fresh herbs.  It’s a great vegan meal! I added cashews into the sauce which gave it a little extra creaminess, and the soft roasted eggplant really melted into the sauce.  You can use any high speed blender for this, or even an immersion blender which would give the sauce a little extra heartiness from the larger pieces of vegetables.

The fresh basil in this recipe makes ALL the difference!  We have a ton of basil in our garden which is great to pick and chop into the sauce.  But if you don’t have any growing around, I highly recommend adding it… its not just a garnish, it really takes the pasta to a new level.

What’s In This Creamy Tomato Eggplant Pasta Sauce Recipe?

• Eggplant – I use whole fresh eggplant 
• Tomatoes – I used fresh in-season summer tomatoes, but you can use canned if it’s winter.
• Olive Oil: I like to use good quality  extra virgin olive oil which has a fantastic flavor and deep color.
• Onion
• Garlic
• Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
• Milk – I used unsweetened Almond Milk for my version of this recipe.
• Red Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
• Salt & Pepper

Meal Prep Eggplant Recipes

One final note:  this recipe makes a LOT of sauce – about 8-10 cups which is enough for 2 whole boxes of pasta… So I recommend saving half for later.  I put mine in an airtight container and will be enjoying it later this week!   I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  Nothing beats convenience of cooking once and being able to enjoy  homemade meals during the week when I don’t have time. 

It makes a great side dish or main course. Sweet tomatoes, tender eggplant, and spicy garlic blended to perfection and tossed with simple pasta.

How Do I Make Roasted Eggplant Tomato Sauce Recipe?

1. Preheat oven to 375 Fahrenheit
2. In a large sheet pan add the fresh tomatoes, onion, eggplant slices, and garlic.  Cover with olive oil and spices, and mix well.
3. Roast the veggies in the oven for about 45 minutes, or until eggplant begins to brown and tomatoes begin to soften.
4. Meanwhile, cook pasta according to packaging directions – make sure to salt the water!
5. In a sauce pan, heat the almond milk over medium heat until it begins to warm.
6. Add the milk, cashews, and roasted vegetables to a blender (or food processor), and blend on high until combined.  Taste for seasoning.
7. Once pasta is cooked and drained, toss half of the sauce with the sauce and top with fresh basil
8. Save the other half of the sauce (should be about 4-5 cups) for later in the week.  Store in an airtight container in the refrigerator, and use within 5 days

More Easy Tomato Recipes You May Enjoy

• Tomato Basil Chickpea Muffins
• Vegan Creamy Tomato Spinach Pasta Recipe
• 30 Minute Roasted Tomato Chickpea Soup Recipe
• Tofu Tikka Masala
• Plant Based Sloppy Joes

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Creamy Tomato Eggplant Sauce

Kelly Jensen

This rich and creamy tomato eggplant sauce is made by roasting fresh summer tomatoes, garlic, onion, zucchini, and eggplant! Its perfect over gluten free or zucchini pasta, veggie meatballs, or on a eggplant parm sandwich. Naturally vegan, Whole30, and paleo.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Sauce

Cuisine Italian

Servings 8

Calories 237 kcal

Ingredients

  

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• 1 16 ounce package pasta use gluten free for GF version
• 1 Medium Eggplant cubed (about 3 cups)
• 1 sweet onion roughly chopped
• 6 fresh tomatoes roughly chopped (about 4 cups)
• 10 cloves garlic
• 1/4 cup olive oil
• 2 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper
• 1.5 tablespoons Italian Seasonings
• 1/4 teaspoon Crushed Red Pepper Flakes
• 1/4 cup cashews raw unsalted
• 2 cups plain unsweetened almond milk unsweetened
• 1 cup fresh basil julienned

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Instructions

 

• Cook pasta according to packaging directions – make sure to salt the water! Drain, and set pasta aside to prep the sauce.
• Preheat oven to 375 Fahrenheit. In a large sheet pan add the tomatoes, onion, eggplant, and garlic. Cover with olive oil, salt, pepper, and Italian seasoning, red pepper flakes, and toss well to combine. Roast the veggies in the oven for about 45 minutes, or until eggplant begins to brown and tomatoes begin to soften.
• Using the same pot you boiled the pasta in, heat the almond milk until it begins to warm.
• Add the milk, cashews, and roasted vegetables to a blender, and blend on high until combined. Taste and add additional salt or pepper as needed.
• Add the sauce back to the pot, and toss with cooked pasta. Heat over low burner until the pasta is bubbling and hot. Top with fresh basil.
• Save the other half of the sauce (should be about 4-5 cups) for later in the week. Store in an airtight container in the refrigerator, and use within 5 days

Nutrition

Calories: 237kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 672mgPotassium: 435mgFiber: 4gSugar: 5gVitamin A: 976IUVitamin C: 17mgCalcium: 122mgIron: 1mg

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