Learn to make Sugo con Melanzane, a delicious Italian eggplant sauce.

Sugo con Melanzane

Take advantage of the summer season to prepare Sugo con Melanzane, a simple and genuine sauce that will elevate your dishes! Made with ripe tomatoes, pan-fried eggplants, onion, and basil, this sauce is a delightful blend of Mediterranean flavors and aromas.

Perfect for enhancing delicious first courses, from pasta with eggplants to gnocchi and grains, this homemade sauce is also great on bruschetta, crostini, or slices of toasted bread for a rustic and informal appetizer.

We’ve chosen to highlight seasonal ingredients by opting for a fresh tomato basil sauce, but if you prefer, you can use tomato puree: either way, you’ll achieve a soft and enveloping texture that suits a wide variety of recipes.

Easy and versatile, Sugo con Melanzane can be prepared in advance or frozen so you always have it available for your menus, in summer or throughout the rest of the year!

Don’t miss these recipes for first courses with eggplant sauce:

• Spaghetti with Eggplant and Zucchini Sauce
• Sicilian-style Pasta
• Paccheri with Eggplant and Ricotta

Ingredients

• 2 large eggplants
• 500g ripe tomatoes
• 1 onion
• Fresh basil leaves
• Olive oil
• Salt and pepper to taste

Instructions

1. Wash and dice the eggplants. Sprinkle with salt and let them sit to remove excess moisture.
2. Chop the onion and sauté in olive oil until translucent.
3. Add the diced eggplants to the pan and cook until golden brown.
4. Blanch the tomatoes, peel, and chop them.
5. Add the tomatoes to the eggplants and let simmer until the sauce thickens.
6. Add fresh basil, salt, and pepper to taste. Stir well.
7. Serve over pasta or as desired.

Total Time: 45 min

Cuisine: Italian