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 Austin, TX 78759, USA


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Sicilian Homemade Pasta Sauce


Sicilian Homemade Pasta Sauce


Two years ago, I studied international nutrition abroad in Sicily. One of my favorite things that I brought home was a homemade pasta sauce recipe. This recipe is great over any kind of noodles or even brown rice. Since it is made from scratch, there is very little sodium and no preservatives to keep it in a jar on a grocery or pantry shelf. You can also add ground turkey or any other meat to make it a meat sauce. I hope you enjoy this recipe as much as I do!



Sicilian Homemade Pasta Sauce

(From Caritas Soup Kitchen on Dr. Freeland-Graves' Summer 2015 study abroad international nutrition trip to Sicily)



Prep time: 20 minutes, total time: 40 minutes.

Makes about 4 servings.


1 medium eggplant

2 containers (about 4-5 cups) grape tomatoes

1 garlic clove

Extra Virgin Olive Oil


  1. Cut the eggplant into small cubes, about the size of a dice.

  2. Dehydrate the eggplant.

    1. To dehydrate- add a very small amount of salt, layer between 2 paper towels and smash between 2 cutting boards to remove excess water.  You may need to replace the paper towels a few times, depending on how moist the eggplant is.

  3. Sauté the eggplant in a small amount of extra virgin olive oil on medium heat and set aside.  (Use a small amount of olive oil to prevent sticking, but not so much as to rehydrate).

  4. Cut the tomatoes into halves or fourths. (Option: if you do not like large tomato chunks, place the tomatoes into a food processor).

  5. Place 1 tbsp olive oil in a saucepan with the cut tomatoes.  Simmer on medium to low heat.

  6. Clove the garlic and put the large pieces into the tomato sauce.

  7. Simmer for 15-20 minutes, or until the tomatoes are in a liquid sauce consistency, stirring occasionally.

  8. When desired consistency is achieved, remove garlic cloves and add eggplant.

  9. Simmer on low for 5 minutes or less.

  10. Pour over your favorite linguine, spaghetti, or any kind of noodles and enjoy! (This sauce is also good over brown rice)


Calories: 146 per serving


  • Carbohydrates: 19 g (5 g fiber)

  • Protein: 3 g

  • Fat: 7 g (6 g unsaturated)




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