Emily's Super Eggplant (brinjal) Sauce

Emily's Super Eggplant (brinjal) Sauce

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About this recipe: This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant (brinjal), green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.


Serves: 6 

  • 1/2 cup (125ml) olive oil
  • 1 large eggplant (brinjal), cut into 1.5 cubes
  • 1 large green capsicum, chopped
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (500ml) can diced tomatoes
  • 1 (250ml) can tomato paste
  • 1 tablespoon caster sugar
  • 1 cup (250ml) water
  • 1 (450g) package uncooked egg noodles

Prep:5min  ›  Cook:40min  ›  Ready in:45min 

  1. Heat olive oil in a large skillet over medium heat. Cook eggplant, capsicum, onion, and garlic until soft and tender, stirring often.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
  3. When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

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