This meat-free Vegan Eggplant Pasta ragù is super easy to make and full of umami despite its basic ingredients. It is also oil-free and thus a very lean pasta dish. No oil, no nutritional yeast, no flavour enhancers except from salt. Just simple and affordable cooking with a delicious result.
Vegan Eggplant Pasta
- 300 grams (3 cups) pasta better if wholegrain or durum wheat
- 1 (1 ) onion
- 1 stalk (1 stalk) celery
- 2 (2 ) carrots
- 1 clove (1 clove) garlic
- 500 ml (2.5 cups) tomato passata
- 2 (2 ) eggplants medium sized
- chili flakes
- sea salt
- parsley finely chopped
- In a food processor, finely chop onion, celery, garlic and carrots. You can also do this by hand with a knife.
- In a non-stick or stainless steel pan, add 1 cup of tap water, then add the processed vegetables and let cook on medium heat for about 5 minutes.
- Chop the eggplant/aubergine into dice, then add them to the pan and let cook with the vegetables for 10 minutes. Add some water if necessary.
- Once the eggplant/aubergine is soft, add the tomato sauce. Season with salt, chili flakes, oregano or thyme, and let simmer for about 15 minutes on medium to low heat stirring occasionally.
- At this point, cook the pasta in salted boiling water. Once the pasta is al-dente, save some pasta water, then drain the pasta, and add it to the sauce.
- Mix the pasta with the sauce in the pan on medium heat for about 1.5 minutes, adding some pasta water. This will make the sauce and the pasta come together and super creamy.
- Sprinkle with some freshly chopped parsley and enjoy!
How to cook the eggplant: Proper cooking of the eggplant is important, the cubes must be well browned and soft before adding tomato.
Make a creamy sauce: A creamy sauce is achieved by draining the pasta when it is al dente and cooked in the pan with the sauce for a few minutes. By using this method, you can get maximum flavour and creaminess when the pasta releases starch into the sauce.
How to eat Eggplant Pasta: When your sauce is ready, serve the meal with freshly chopped parsley and homemade fake parmesan on top. The Parmesan enhances the tomato flavour and gives a cheesy and indulgent finish.
This pasta with eggplant sauce will keep in the refrigerator in an airtight container for up to 2 days. Freezing is not recommended.
We hope you liked this vegan eggplant pasta. It's rich, full of umami, oil-free, and tasty. If you have any tips or questions, we would love to hear from you in our comment section below.