Eggplant Olive Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Eggplant Olive Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Eggplant Olive Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 C olive oil (or substitute)
• 1 large eggplant (1.5 lbs.) cut into 3/4 inch cubes
• 3 med. onions, coarsely chopped
• 3 cloves garlic (optional)
• 1 large green pepper, cut in strips
• 2 lbs. (2 cans) tomatoes
• 2 tsp sugar
• 1 Tbsp dried basil
• 1/2 C chopped parsley
• 2 -1/4 oz. can sliced olives
• 2 -1/4 oz. can pimentos
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook eggplant, onions and garlic in oil until soft. (15 min.) Add remaining ingredients; cook until sauce thickens (20-30 min.) Salt to taste

Step 2: Technique & Execution

Serve with rigatoni, spaghetti, or over baked potatoes

Step 3: Technique & Execution

Top with grated Parmesan cheese outside of Lent

Step 4: Technique & Execution

Makes 6 servings

Step 5: Technique & Execution

VEGETABLE LOVERS' SPAGHETTI 1/2 C oil 2 med. onions, chopped 1 bell pepper, chopped 1/2 C chopped parsley 8 cloves garlic, minced or mashed 15 oz. can tomato sauce 1 tsp diced basil 1 tsp dried thyme 1 lg. eggplant, peeled, chopped 1/2 head cauliflower, chopped 1/4 lb mushrooms, sliced 2 lg cans tomatoes 1 bay leaf 1 tsp dried oregano salt to taste Heat oil in a large sauté pan or pot that holds 3 1/2 qts. to a gallon

Step 6: Technique & Execution

Add vegetables and garlic and sauté over medium heat for 15 minutes, stirring frequently