Do I need to peel eggplant?

Peeling is not required but was done in test kitchen trials of this recipe․ Peeled eggplant is preferred․ One-inch eggplant cubes will absorb the sauce completely with each bite․ Unpeeled eggplant will have a different texture than peeled eggplant after cooking․ Peel the eggplant before cubing․ See directions for salting the eggplant cubes to make sure all pieces are evenly seasoned․

What replaces white wine?

Chicken stock can be substituted for the white wine if you choose not to cook with wine․ Flavors and other ingredients in this dish include tomatoes, herbs, olives, and capers․ Wine helps flavor a dish and loosens the browned bits from the pan․ Substituting chicken stock for wine will change the flavor of the dish somewhat․ To prepare this dish using chicken stock, add one cup of stock as directed in the recipe, then add tomatoes and other ingredients․

Can I substitute the yellow onion?

A Spanish onion or shallot can substitute for a yellow onion in this dish․ A Spanish onion or shallot can be cooked with the eggplant and red bell pepper before adding garlic․ Taste differences are possible when substituting a Spanish onion or shallot, but the taste of tomatoes will dominate this sauce․ Cut a Spanish onion or shallot into similarly sized pieces as the other vegetables to ensure even cooking․

How do I adjust the red pepper flakes?

Use the smaller quantity of red pepper flakes given in the recipe for a less spicy sauce․ The recipe includes half to one teaspoon of red pepper flakes to make a sauce with a range of spiciness levels․ Adding more red pepper flakes to the sauce will make it spicier but not thicker․ Consider adding additional red pepper flakes to the sauce throughout preparation instead of the full amount at the start of preparation․

Can I make the sauce ahead?

Yes, you can make the sauce a day in advance․ Overnight, the flavors of tomato, olive, caper, and other ingredients will blend․ Fresh herbs and Parmesan cheese are suggested as toppings for the dish, rather than ingredients in the sauce․ Cook the pasta or zucchini noodles according to the recipe directions immediately before serving, as the recipe directs you to cook them while the sauce cooks․

Mediterranean Eggplant Pasta Sauce with Tomatoes, Olives, and Capers

By Noah BennettOct 1, 2026

Prep

10 min

Cook

30 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Choose a small or medium eggplant with smooth, unmarked skin and‌ a‌ green stem․ Cubed peeled‌ eggplant is fork-tender‌ enough to eat when prepared as a pasta dish with Mediterranean flavors․ Other ingredients in the‌ sauce are tomatoes, olives, capers, and red pepper flakes for a‌ mild spicy taste․

Mediterranean Eggplant Pasta Sauce with Tomatoes, Olives, and Capers

Olive oil is used to‌ sauté peeled eggplant and onion‌ and bell pepper․ Garlic is sautéed briefly‌ to‌ avoid strong garlic flavors․ White wine‌ is added to deglaze the‌ pan․ Plum tomatoes and tomato paste and Italian‌ seasoning, and‌ red pepper flakes, are added to the pan․ Tomato‌ paste thickens‌ the sauce․ Olives and capers are added‌ at the end‌ of cooking․

Once tomatoes are‌ boiled, the sauce is cooked covered for most of the cooking time and uncovered for part of‌ the cooking time to thicken․ Fully cooked eggplant‌ can be tested by‌ inserting a fork; fork-tender eggplant is fully cooked․ If‌ the sauce is not thick enough, it can be‌ cooked uncovered to thicken․ One common error people make when preparing eggplant sauce‌ is‌ failing to salt and rinse the eggplant to remove bitterness․

Top noodles like spaghetti, linguine, pappardelle, and zucchini noodles‌ with sauce․ Add fresh‌ parsley and other toppings and cheeses, such as Parmesan, at the table, if desired․ Fresh toppings are kept separate from the sauce so‌ customers can serve themselves at the table․ Eggplant, tomatoes, olives, and capers are other‌ main ingredients in the dish․

Why you'll love this recipe

Small and medium eggplants are preferred over large eggplants, which are more likely to have extra bitterness․ Small and medium eggplants are firmer textured․
Italian plum tomatoes and tomato paste in the sauce help keep the vegetables supported instead of getting lost in liquid sauce․
A full cup of white wine enhances tomato sauce with aromas from onions, peppers, and garlic that have cooked in the sauté pan․
Kalamata olives and capers are added at the end of preparation to preserve their salty flavor in every bite with softened eggplant and tomatoes․
The stated quantity of crushed red pepper in a recipe lets a cook prepare the sauce mild, then add more heat to taste when serving․
Optional garnishes, such as fresh parsley or basil and Parmesan cheese, can be provided with each serving to improve taste but will not change the core eggplant and tomato sauce․

Instructions

Season the eggplant with 1 teaspoon of kosher salt.

Lay the eggplant on a paper towel or in a colander for about 30 minutes.

Gently rinse the eggplant and dry it.

Heat a large sauté pan over medium heat and add the olive oil.

Sauté the eggplant, onion, and red bell pepper for about 5 minutes.

Stir in the garlic and sauté for a few seconds to blend the flavors.

Stir in the white wine to deglaze the bottom of the pan, then cook for a few minutes to reduce the wine and blend flavors.

Stir in the canned tomatoes, breaking them up with your hands or mashing them with a potato masher in the sauté pan.

Stir in the tomato paste, Italian seasoning, and red pepper flakes, then season to taste with salt and pepper.

Bring the sauce to a boil, cover the pan, reduce the heat, and simmer for 20 minutes.

Uncover and cook for an additional 10 minutes to thicken the sauce.

Stir in the Kalamata olives and capers, then check and adjust the seasoning if needed.

Garnish with optional chopped basil or parsley and Parmesan cheese.

While the sauce cooks, make pasta or zoodles, then serve with the sauce.

FAQ

Choose small and medium eggplants with shiny skin and green‌ stems․ Choose‌ eggplants that are slightly firm but not hard․ Eggplants larger than medium‌ tend to be more bitter, according to the reference․ Size is one‌ consideration in choosing eggplants․ Do not choose eggplants‌ with brown stems․ Choose eggplants close to the‌ time they will be used in cooking for optimal texture․

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Dinner Pasta Sauces & Dips Vegetarian Italian Quick Meals

Mediterranean Eggplant Pasta Sauce with Tomatoes, Olives, and Capers

Name: Mediterranean Eggplant Pasta Sauce with Tomatoes, Olives, and Capers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 medium eggplant (peeled and chopped into 1-inch cubes); 1 teaspoon kosher salt; 3 tablespoons olive oil; 1 medium yellow onion (peeled and diced); 1 large red bell pepper (seeded and diced); 3 cloves fresh garlic (peeled and minced); 1 cup white wine; 1 28-ounce can Italian plum tomatoes; 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes (½–1 teaspoon); salt and pepper (to taste); 1/4 cup Kalamata olives (pitted and sliced in half); 1 tablespoon capers; 1/4 cup fresh parsley or basil (chopped, optional garnish); Parmesan cheese (optional garnish)

By Noah BennettOct 1, 2026

Prep

10 min

Cook

30 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Small and medium eggplants are preferred over large eggplants, which are more likely to have extra bitterness․ Small and medium eggplants are firmer textured․
Italian plum tomatoes and tomato paste in the sauce help keep the vegetables supported instead of getting lost in liquid sauce․
A full cup of white wine enhances tomato sauce with aromas from onions, peppers, and garlic that have cooked in the sauté pan․
Kalamata olives and capers are added at the end of preparation to preserve their salty flavor in every bite with softened eggplant and tomatoes․
The stated quantity of crushed red pepper in a recipe lets a cook prepare the sauce mild, then add more heat to taste when serving․
Optional garnishes, such as fresh parsley or basil and Parmesan cheese, can be provided with each serving to improve taste but will not change the core eggplant and tomato sauce․

Ingredients

Servings6

•1 medium eggplant (peeled and chopped into 1-inch cubes)
•1 teaspoon kosher salt
•3 tablespoons olive oil
•1 medium yellow onion (peeled and diced)
•1 large red bell pepper (seeded and diced)
•3 cloves fresh garlic (peeled and minced)
•1 cup white wine
•1 28-ounce can Italian plum tomatoes
•2 tablespoons tomato paste
•1 teaspoon Italian seasoning
•½ teaspoon crushed red pepper flakes (½–1 teaspoon)
•salt and pepper (to taste)
•¼ cup Kalamata olives (pitted and sliced in half)
•1 tablespoon capers
•¼ cup fresh parsley or basil (chopped, optional garnish)
•Parmesan cheese (optional garnish)

Instructions

1
Season the eggplant with 1 teaspoon of kosher salt.
2
Lay the eggplant on a paper towel or in a colander for about 30 minutes.
3
Gently rinse the eggplant and dry it.
4
Heat a large sauté pan over medium heat and add the olive oil.
5
Sauté the eggplant, onion, and red bell pepper for about 5 minutes.
6
Stir in the garlic and sauté for a few seconds to blend the flavors.
7
Stir in the white wine to deglaze the bottom of the pan, then cook for a few minutes to reduce the wine and blend flavors.
8
Stir in the canned tomatoes, breaking them up with your hands or mashing them with a potato masher in the sauté pan.
9
Stir in the tomato paste, Italian seasoning, and red pepper flakes, then season to taste with salt and pepper.
10
Bring the sauce to a boil, cover the pan, reduce the heat, and simmer for 20 minutes.
11
Uncover and cook for an additional 10 minutes to thicken the sauce.
12
Stir in the Kalamata olives and capers, then check and adjust the seasoning if needed.
13
Garnish with optional chopped basil or parsley and Parmesan cheese.
14
While the sauce cooks, make pasta or zoodles, then serve with the sauce.