Super Fresh Homemade Italian Eggplant Spaghetti Sauce

Super Fresh Homemade Italian Eggplant Spaghetti Sauce
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,427.0
  • Total Fat: 164.7 g
  • Cholesterol: 340.2 mg
  • Sodium: 2,589.9 mg
  • Total Carbs: 361.5 g
  • Dietary Fiber: 65.6 g
  • Protein: 144.4 g

View full nutritional breakdown of Super Fresh Homemade Italian Eggplant Spaghetti Sauce calories by ingredient


Imagine yourself at a family dinner table in romantic Tuscany, savoring a handsome plate of authentic Italian spaghetti. Imagine yourself at a family dinner table in romantic Tuscany, savoring a handsome plate of authentic Italian spaghetti.
Number of Servings: 1


    2 Eggplant, cubed
    3 Jumbo Red Ripe Tomatoes, pureed
    1 large Green Bell Pepper, chopped
    1 cup Carrots, chopped
    1 cup Mushrooms, fresh, 1 cup, pieces or slices
    1 tsp. Nigella Sativa (Black Seed)
    4 Tbsp. Olive Oil, separated
    1 box Spaghetti, cooked and drained
    1 can of Tomato Paste
    3 tsp. raw sugar
    1 lb. Ground beef, lean
    10 jumbo Black Olives, sliced
    2 tbsp. Sweet Fresh Basil, chopped
    2 tbsp. Fresh Oregano, chopped
    2 whole bay leaves
    2 tsp Italian Seasoning
    2 clove Garlic
    1 large onion
    Salt and pepper


allowing the eggplant to first drain its natural water is an important step.


Prepare the eggplant by cutting it into cubes and putting it into a colander to drain. Liberally coat the eggplant with salt and mix thoroughly. Eggplant naturally contains a lot of water. The salt will draw out some of the water, which is an important step. Let the colander set on a plate lined with paper towels to absorb the drainage. Allow the eggplant to drain for approximately one hour.

Meanwhile, prepare the vegetables for the sauce. Puree all of the tomatoes and put into a large soup pot. Over medium-high heat, Stir in the tomato paste, sugar, basil, oregano, bay leaves, Italian seasoning, chopped carrot, mushroom, nigella sativa, olives, and salt and pepper (personal preference). Continue to stir, alternatively adding water until the sauce evenly reaches desired consistency. Reduce heat to low and simmer the sauce while you prepare the rest of the vegetables.

Coat the eggplant in 2 tbsp. olive oil. On medium-high heat, allow a skillet to become very hot. Add the oiled eggplant and fry until the eggplant is soft, turning consistently so that the eggplant does not burn the bottom of the skillet. When the eggplant is finished cooking, place it on a paper-towel lined plate, allowing the paper towels to absorb the extra oil for a few minutes. Put the eggplant back into the colander and rinse with cold water. Allow the water to drain thoroughly before adding the eggplant to the tomato sauce.

Over medium-high heat, add the remaining 2 tbsp. of olive oil, chopped onion, garlic, and green pepper to the skillet and sauté until browned. Add the vegetables to the tomato sauce. Brown the ground beef in the skillet. When the beef is well done, drain the excess fat and add the beef to the sauce. Mix the sauce thoroughly and continue to simmer for an additional 30 minutes. Serve over a bed of pasta and top with your choice of cheese. Sauce yields approximately ten 1-cup servings.

Serving Size: makes 10 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user CMAD13.