Savory Chunky Eggplant Marinara for Pasta
Dive into a delightful experience with this Savory Chunky Eggplant Marinara, a dish that celebrates the rich flavors of tender eggplant paired with aromatic onions, garlic, and fresh basil, all enveloped in a luscious tomato sauce. This vibrant recipe not only transforms ordinary pasta into a gourmet meal but also offers a healthy option packed with fiber and nutrients. Ideal for family dinners or meal prep, this sauce is easy to whip up, versatile in its uses, and sure to please both vegetarians and meat-lovers alike. Feel free to adjust the heat with red pepper flakes to match your palate preferences. Enjoy this hearty sauce with a sprinkle of Parmesan cheese for an added touch of indulgence.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
olive oil
1 tablespoon (none)
chopped peeled onions
2 cups (finely chopped)
crushed garlic
1 tablespoon (freshly crushed)
water
1/2 cup (none)
tomato paste
2 tablespoons (none)
eggplants
2 lbs (diced)
finely chopped tomatoes
2 cups (fresh or canned)
dried basil
1 teaspoon (none)
salt
1 teaspoon (none)
dried red pepper flakes
1/4 teaspoon (adjust to taste)
Parmesan cheese
to serve (grated (optional))
Instructions
1
In a pressure cooker, heat the olive oil over medium-high heat until shimmering.
2
Add the chopped onions and crushed garlic; sauté for about 1 minute until fragrant and translucent.
3
Pour in the water and add the tomato paste, stirring to combine thoroughly.
4
Add the diced eggplants, chopped tomatoes, dried basil, salt, and red pepper flakes, mixing well.
5
Lock the lid in place and follow the manufacturer's directions to bring the cooker to high pressure.
6
Once at high pressure, cook the mixture for 4 minutes, then allow the pressure to release naturally.
7
Carefully remove the lid, then stir the sauce and let it simmer for an additional 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
8
Serve hot over your favorite pasta and sprinkle with grated Parmesan cheese, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chunky Eggplant Marinara?
It is a flavorful pasta sauce made with tender eggplant, onions, garlic, and fresh basil in a tomato-based sauce.
Is this recipe suitable for vegetarians?
Yes, this dish is entirely vegetarian and perfect for meat-free meals.
How long do I cook the sauce in the pressure cooker?
The sauce should be cooked for 4 minutes at high pressure once the cooker is locked.
Can I use canned tomatoes for this recipe?
Yes, you can use either fresh or canned finely chopped tomatoes for the 2 cups required.
What type of oil is used to sauté the aromatics?
The recipe calls for 1 tablespoon of olive oil.
How much eggplant is needed for the sauce?
You will need 2 lbs of eggplants, which should be diced before adding to the cooker.
Is the eggplant marinara sauce spicy?
It contains 1/4 teaspoon of dried red pepper flakes, though you can adjust this amount to suit your spice preference.
How should the onions be prepared?
The onions should be peeled and finely chopped to produce 2 cups.
Do I need to peel the eggplants?
The recipe focuses on dicing the eggplant; peeling is optional based on your personal texture preference.
Can I add more garlic if I prefer a stronger flavor?
Yes, while the recipe suggests 1 tablespoon of crushed garlic, you can adjust it to your taste.
What is the purpose of adding tomato paste?
Tomato paste is used to provide a rich base and help thicken the consistency of the marinara.
Can I substitute dried basil with fresh basil?
Yes, although the recipe uses 1 teaspoon of dried basil, fresh basil can be used for a more vibrant herbal flavor.
How long should the sauce simmer after pressure cooking?
After opening the lid, simmer the sauce for an additional 5-10 minutes to reach your desired thickness.
What type of pasta should I serve with this sauce?
This chunky sauce is versatile and pairs well with any variety of your favorite pasta.
Is this eggplant marinara a healthy choice?
Yes, it is a healthy option that is packed with fiber and essential nutrients.
How can I make this recipe vegan?
To make it vegan, simply omit the Parmesan cheese topping or replace it with a dairy-free alternative.
How do I release the pressure from the cooker?
The recipe recommends allowing the pressure to release naturally after the 4-minute cook time is complete.
Can I make this sauce without a pressure cooker?
While these instructions are for a pressure cooker, the ingredients can be simmered in a pot on the stove for a longer duration.
Is this recipe good for meal prep?
Yes, this sauce is ideal for meal prep as it can be stored and reheated easily for later use.
What should I do if the sauce is too thin?
Continue to simmer the sauce uncovered for a few extra minutes until it thickens to your liking.
What is a good topping for this dish?
A sprinkle of grated Parmesan cheese is recommended for an added touch of indulgence.
Is this recipe gluten-free?
The sauce ingredients are naturally gluten-free; just ensure you serve it with gluten-free pasta.
How much water should I add to the mix?
The recipe requires 1/2 cup of water to be mixed with the tomato paste.
How many onions are required?
The recipe calls for 2 cups of chopped peeled onions.
Can I use frozen diced eggplant?
Fresh is preferred for texture, but frozen eggplant can be used if fresh is unavailable.
What temperature should the oil be for sautéing?
Heat the olive oil over medium-high heat until it is shimmering before adding ingredients.
How much salt is used in this recipe?
The recipe uses 1 teaspoon of salt to season the sauce.
Can I double this recipe for a large crowd?
Yes, as long as your pressure cooker has the capacity to hold double the ingredients safely.
What are the primary flavor profiles of this dish?
The dish features savory, aromatic, and slightly sweet flavors from the combination of eggplant, garlic, and tomato.
Which cuisine does this recipe belong to?
This recipe is inspired by Italian cuisine, focusing on classic marinara ingredients.