Meatless Spagetti Sauce Meatless Spagetti Sauce

Author: Canadian Living

During the cold winter months, the consumption of comforting pasta increases all over Canada. Here's a savoury way to top spaghetti. Add a sprinkle of Parmesan at the table.

  • Portion size 6 servings


  • 1 eggplant (about 3/4 lb/375 g)
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 can tomato undrained
  • 1 can mushroom undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano


Cut eggplant into 3/4-inch (2 cm) cubes. In large saucepan, heat oil over medium-high heat; cook onion and garlic for 2 minutes or until softened. Add eggplant, tomatoes, mushrooms, tomato paste, parsley and oregano; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 25 to 30 minutes or until eggplant is tender.

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Meatless Spagetti Sauce