Mint-Eggplant-Tomato Sauce

Mint-Eggplant-Tomato Sauce

Course Tags Main Course
Serves 4


  • 1 Small onion, chopped
  • 1/2 Eggplant (Aubergine), chopped into small cubes
  • 3 Cloves of garlic, minced
  • 1 Big handful of fresh mint leaves, roughly chopped
  • 1 Tbsp. tomato paste
  • 1 Can (400g) chopped / sieved tomatoes
  • 1/2 Can of water
  • Zest of 1/2 organic lemon
  • 1 Tsp. sugar
  • Salt and pepper to taste
  • 1 Tsp. red chili flakes
  • Olive oil


  1. Heat some olive oil (about 3-4 tbsp.) in a big pan over medium heat

  2. Once the oil is hot, add the chopped onion

  3. Cook the onion for about 1-2 minutes or until translucent

  4. Add the eggplant cubes and cook everything for about 2 minutes or until the eggplant starts to soften

  5. Add the minced garlic, about 3/4 of your mint leaves and the tomato paste. Mix well and reduce the heat to low

  6. Let everything cook for about 1 minute. Make sure the garlic doesn't burn

  7. Add the can of chopped tomatoes, 1/2 can of water, the zest of 1/2 organic lemon, 1 tsp. sugar, some salt and pepper to taste and 1 tsp. of red chili flakes

  8. Mix everything very well and let the sauce simmer for about 7-10 minutes (low heat)

  9. Add your cooked pasta to the pan along with a few tablespoons (maximum 1/2 cup) of pasta water and mix everything until the pasta is completely covered with sauce. Add more salt or pepper if needed

  10. Add the rest of the mint leaves directly to the pan (and mix one last time) or on top of your served pasta and ENJOY!


This sauce is enough for 500g of (dry) pasta

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