Chunky Mediterranean eggplant sauce

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20 min


13 cups (3.25 L)

* PLUS Cooking time: 33 minutes, Roasting Time: 60 minutes


  • 2 large eggplants
  • 1 head garlic
  • olive oil
  • 4 bell peppers , a mix of colours
  • 2 onions
  • 6 anchovies , optional
  • 1/2 cup olives , preferably kalamata
  • 1/3 cup drained capers
  • 2 796-mL cans plum tomatoes
  • 1 tbsp granulated sugar
  • 1 tbsp dried oregano leaves
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup chopped freshly parsley


  • To roast eggplant, preheat oven to 400F (200C) or see Microwaved eggplant, below. Cut eggplants in half lengthwise. Place skin side down on a foil-lined baking sheet. Cut top third off a whole head of unpeeled garlic and discard. Lightly drizzle olive oil over cut surface of garlic. Place beside eggplant. Roast until very soft, about 1 hour. To cool quickly, set eggplant and garlic on a plate and refrigerate.
  • Meanwhile, core and seed peppers. Then cut into 1-inch (2.5-cm) pieces. Coarsely chop onions and anchovies. Pit olives, then coarsely chop. Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add peppers, onions and anchovies. Stir frequently, until onions soften, 3 to 4 minutes. Add olives, capers, tomatoes, sugar, oregano, salt and pepper. Bring to a boil, stirring often and breaking up tomatoes. Remove pan from heat, cover and let stand at room temperature until eggplant is ready.
  • When eggplant is cool enough to handle, scoop flesh into a bowl. Then gently squeeze garlic from skins. Set saucepan with sauce over medium-high heat. Stir in eggplant and garlic. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, 30 minutes. Stir in parsley.

Nutrition (per serving)

  • Calories
  • 93,
  • Protein
  • 2.9 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 2.4 g,
  • Fibre
  • 4.3 g,
  • Sodium
  • 552 mg.

This big-batch vegetarian sauce bursts with goodness from roasted eggplant, tangy olives, capers and tomatoes.

From the freezer

Seal sauce into a freezer bag. Freeze up to 2 months. Defrost and heat in microwave or saucepan with leftover beef or chicken. Good over rice or noodles or as a lasagna sauce.


Cover and refrigerate sauce up to 5 days. Spoon over a cheese omelette or use as a sauce with roast chicken or fish.


Toss sauce with cooked rotini or large pasta shells and crumble feta overtop.

Microwaved eggplant

Cut eggplants in half lengthwise. Slice one-third from top of a whole head of unpeeled garlic and discard. Lightly drizzle olive oil overtop. Place two eggplant halves, skin side down, on a microwave-safe dish. Add garlic head. Cover loosely with plastic wrap. Microwave on high until eggplant is soft, 8 to 10 minutes. Let cool. Meanwhile, repeat with remaining eggplant. Continue recipe at step 2.