roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)roasted eggplant pasta sauce (without tomatoes)

And I mean instead of TOMATOES ! This fine month of September, many of you may be in the midst of or getting ready to prepare your home-made jarred tomatoes and sauces for the coming seasons until the next summer. Have you ever thought about EGGPLANTS ? Not only as a sauce, but also as a base for other sauces and foods ?!

Eggplants, yes. They provide the same texture as tomatoes, when they’re roasted (they even smell similar) and the flesh is meatier but less tangy so you need to add some acids. Because of their large size, they’re easier and less time consuming to prepare, cook, preserve and store. You could also use the preparation for dips by adding extra ingredients like lemon juice or briny flavors and aromatic herbs to accentuate the flavors. You could use it as a spread in sandwiches or simmer meats in it. And by the way, good quality eggplants are half as costly as good quality tomatoes and they make a great pasta sauce.

It’s an alternative to tomatoes, which are always lovely but it’s a change because “change” is what we’ve all been experiencing these past 6 months and we might as well incorporate that to our cooking methods, overall approach to cuisine and eating and spending habits too.

Speaking of change and my absence this past month (that many of you were kind enough to worry about and write to me about), rest assured “It’s all good” ! It’s true that our internet has been down often and the blog is wobbly and needs fixing which is why I haven’t been able to send out the newsletters. Oh well, another task on my to-do list.

With so much free time on my hands and no work, hence no reasonable budget to pursue the home improvement plans that I had intended for this summer, with destruction and reconstruction involved, I decided to tackle every square centimeter of my living spaces, by being reasonable and economical, using my own 2 hands and efforts and courage and patience, by spending as little as possible.

I began with the balcony and terrace reorganization, re-flooring and repotting of all plants. I then proceeded to reorganizing the cellar. Since I had freed up that space in the cellar, I began a complete dismantling and reassembly and transfer of all storage units in the apartment and everything that they contained, storing barely used things in the cellar. It was followed by a deep-cleaning and better reorganization of every closet, cupboard, drawer, shelf and storage box. Finally, every wall, ceiling, baseboard, door, doorframe, window sill, tile, floorboard and furniture piece and object was repaired, washed, disinfected and brightened. 

This represented almost 2 productive months of work because I kept on living my normal and peaceful daily life. I prefer to take my time and do all reorganization and cleaning stuff correctly and in minute detail, instead of rushing it in a half-way done approach and getting back to it again in a few months. 

I guess that the next step is to get some paint and brushes and perhaps  launch myself in that phase in a few weeks … I’m still thinking about it.

Now go get yourself a few kilograms of eggplants and start cooking … :)

roasted eggplant pasta sauce (without tomatoes)


1 kg sauce for 1 kg cooked pasta


roasted eggplants :

  • 2 kg (4 large) eggplants, sliced in half
  • 10 grams (2 tsp) fine sea salt (8 x ¼ tsp)
  • 10 ml (2 tsp) white wine vinegar (8 x ¼ tsp)
  • 40 ml (8 tsp) olive oil (8 x 1 tsp)
  • 2 grams (8 small sprigs) fresh thyme
  • 20 ml (4 tsp) fresh lemon juice

eggplant pasta sauce (makes 1 kg or 4 cups after cooking) :

  • 1 kg (6 cups) roasted eggplants flesh
  • 135 grams (½ cup) green spring onions, grated
  • 20 grams (1 ½ tbsp) garlic, crushed
  • 120 ml (½ cup) olive oil (increase up to 150 ml or ½ cup + 2 tbsp if needed)
  • 2 grams (3 whole) bay leaves
  • 10 grams (3-4 whole) anchovies, chopped
  • 10 grams (3-4) black olives, pitted and chopped (or replace with capers)
  • 5 grams (2 tbsp) fresh thyme leaves
  • 5 grams (2 tbsp) fresh flat leaf parsley leaves
  • 5 grams (1 tsp) fine sea salt
  • 1,25 grams (¼ + 1/8 tsp) ground black pepper
  • 60 -120 ml (¼ cup – ½ cup) hot pasta water

pasta :

  • 1 kg cooked pasta (from 400-450 grams dry short pasta tubes, depending on the variety)


  • preheat the oven to 210°C with the rack in the middle
  • slice the eggplants in half lengthwise and score diagonally with a knife until almost touching the skin, brush (or spray) each of the 8 halves (cut-side) with white wine vinegar, sprinkle with salt (smoked salt is better), brush with olive oil and top with a small branch of fresh thyme, then turn over (cut-side down), place on a baking sheet with baking paper and bake for 60-70 minutes or until they collapse or flatten out a bit and let cool down
  • turn each eggplant slice over (cut-side up), discard the thyme branches & carefully scrape or scoop out the flesh out and discard the charred skins
  • transfer to a bowl, mash with a fork and add the lemon juice (add extra salt if necessary) and let sit for 15 minutes as you prepare the rest
  • fry the grated spring onions in olive oil at medium-high for 5 minutes until tender, add the bay leaves, chopped anchovies and black olives (or capers), the crushed garlic, salt and pepper and cook for another 2 minutes, then lower heat to medium or medium-low and add the mashed eggplant and fresh aromatic herbs and cook until slightly reduced and fragrant for an additional 15-20 minutes, cover with a lid and keep warm
  • note : I often double or triple the quantities for jarring and storing away so if you plan to do the same, prepare some sterilized jars, transfer the very warm eggplant sauce to the very warm jars that were heated in the oven (but washed and sterilized before), fill up to the top but leave 1-2 cm of free space, close tightly with a lid, turn upside down and let cool down before storing in a cool place or refrigerator (you should add, per 1 kg of prepared recipe quantity, 1 tsp more salt, ½ tbsp more lemon juice or 1-2 pinches of citric acid powder and 2 tbsp more olive oil to the sauce to be jarred, for safer and longer storage periods in a cold cellar or refrigerator…
  • boil the pasta in salted water (about 1 tbsp of coarse salt for each liter of water) until ready, reserve ½ cup of pasta water, strain the pasta and add the hot pasta to the warm eggplant sauce and toss, add ¼ cup – ½ cup of hot pasta water until desired sauce thickness is achieved, mix again, sprinkle with freshly grated parmesan cheese, some extra herbs and serve.