Sugo di Melanzane (Tomato Sauce with Eggplant)

Sugo di Melanzane

I wonder if every Italian child learns to cook pasta and sauce from a very early age. It seems like Italians are born with an innate ability to prepare extraordinary tomato sauce.

Each of them seem to make it a little differently but they all make a sauce that is outstanding. My husband is no exception. When he gets into the kitchen I know I am in for a treat. Today he made a wonderful Sugo di Melanzane (tomato sauce with eggplant). A savory blend of garden vegetables, simmered for an hour or so on low heat until thick. He was kind enough to share his recipe.

Sugo di Melanzane (Tomato Sauce with Eggplant)


3 tablespoon extra virgin olive oil

3 small garden onions, finely chopped

1 small eggplant, cut in small pieces

1/2 carrot, grated

1 sweet pepper, diced

2 garlic cloves, minced

1 beef bullion cube

2 teaspoon butter

1/2 cup dry red wine

2 cups canned tomatoes

1 fresh tomato, cut into small pieces

8 fresh basil leaves, torn into small pieces

1/4 teaspoon dried hot peppers

salt to taste


Pour olive oil into a sauce pan over medium heat.  Add all the fresh vegetables, except for the fresh tomato, and saute slowly until tender, stirring occasionally.    Add the bullion cube, butter, wine, canned tomatoes and salt.  Cook over low heat for about an hour, stirring from time to time until thick.  Add fresh tomato, basil and dried hot peppers.  Adjust the salt if needed.  Cook for another 10 minutes.  Serve over pasta al dente.


  • 4 persons
  • 440 cal a portion
  • difficulty easy
  • ready in 1 hour