Eggplant is often overlooked and under-used! It’s such a versatile vegetable that can be prepared in a variety of ways. 

I really enjoy having it in Antiguan Chop-up, Trinidadian Melongene/Baigan Choka, trendier dishes like Eggplant Lasagna or more traditional dishes such as Moussaka. Eggplant is a huge favorite of mine and I’m always looking for new ways to add a much-loved local veggie into my meals.  

Enter, Eggplant Marinara! Few meals are as satisfying as a plate of fresh, flavorful, tangy marinara sauce smothered pasta. My mouth is watering as I type! This is a fun twist on a traditional marinara sauce and will help you add another serving of vegetable in a super tasty way! 



Eggplant Marinara
Serves 4 

1 ½ cups diced tomato
2 ½ cups diced eggplants
¼ cup diced sweet pepper
¼ cup diced onion
1 seasoning pepper (chopped)
3 cloves garlic (chopped)
4 sprigs thyme
2 tsp basil
½ tsp black pepper
3 tsp tomato paste
2 tsp oil
1¼ cup water



1.       Saute onion, seasoning pepper, sweet pepper, garlic and thyme in oil until softened and golden.

2.       Add tomatoes, eggplant, black pepper, and basil. Saute 2-3 minutes until soft.

3.       Add tomato paste and water then salt to taste. (Use salt sparingly.) 

4.       Simmer on low heat until thickened  (20-30 minutes).

5.       Serve warm with pasta.  


That's it! This marinara recipe is super easy to whip up and definitely packs a flavorful punch.

What are your favorite eggplant recipes? I'd love to give them a try!