Saturday, April 9, 2022

Black Bean Eggplant Sauce for Pasta, Rice, or Polenta


Salsa, Canning, Glasses, Bottling, Preservation

Looking for an easy homemade marinara sauce to eat over pasta, rice, polenta, baked potato, or even cooked vegetables? This delicious sauce that will perk up any meal, meets oil-free, gluten-free, and vegan standards too.

eggplant sauce over polenta
Amazing over polenta ( polenta can be made in 5 minutes) 

How to make Polenta (quick and easy method)

Enjoy this delicious black bean eggplant sauce. It is easy to make, low fat, high in protein protein, and has just the right kick. In addition it is allergy friendly and perfect if someone you invited is gluten-free or vegan.

The chopped eggplant thickens the sauce as well as adding a wonderful flavor. The black beans add protein, the salsa makes it spicy, and the marinara sauce provides the base. Eaten over anything of your choice, this easy homemade sauce provides a hearty meal.

Potato, Vegetable, Roast Potato

I started by peeling and chopping a small/medium eggplant. I used about 3 cups of peeled and chopped eggplant, 1 cup of chopped sweet red peppers, 1 cup of mild (you could go spicier) salsa, one 24 ounce jar of marinara sauce and 4 cups of water. I let everything cook down and then added 1 can of black beans. 

Vegetables, Cook, Food, Healthy, Meal

That was all I did and this exceptional sauce was ready to serve over cooked vegetables such as broccoli or cauliflower, a baked potato, pasta, rice, polenta, or anything of your choice! 

Harvest, Canning, Preserves, Preserving, Garden

It's versatile and turns the ordinary into the extraordinary on almost anything you add it too.

Carb, Pasta, Pastry, Delicious
and it keeps in the refrigerator for up to 4 days and freezes well too. 

Ingredients: 
3-4 cups of peeled and chopped eggplant (about 1 medium eggplant)
1 cup of chopped red pepper
1 cup of mild (or spicier) chunky salsa ( I used organic for 365 brand) 
1 25 ounce jar of marinara sauce ( I used organic 365 fat-free jar) 
4 cups of water. 
1 can of drained black beans or 1 and 1/2  cups of cooked black beans

Directions: 
Add all ingredients to a 3 quart sauce pan and bring to a boil. Reduce to a simmer and continue to cook covered until the eggplant is soft about 20 minutes. Add the black beans and continue to cook for 10 more minutes. 

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17 comments:

  1. Yummmmm. This sauce sound delicious. My husband isn't a big fan of eggplant, but I think he'd like it cooked this way and served over pasta, rice, or potatoes.

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  2. Nice vegetable combination! I'm not on the same page as you are when it comes to fat, and I'm not gluten-free but this still appeals to me.

    best... mae at maefood.blogspot.com

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  3. I like the mix of eggplants, red pepper, and black beans with salsa. I would love to try this.

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  4. Looks a very nice recipe.

    We do enjoy aubergines/eggplants in many recipes.

    All the best Jan

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  5. I make marinara sauce too. Love it! Yours looks good too!

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  6. I love eggplant but haven't had it in a while. Using it in a marinara sauce sounds tasty and inventive. The pic with the veggie basket and sauces is so vibrant and homey, right down to the jar labels!

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  7. That's a very interesting sauce. I wish I had the ambition to put things up like this!

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  8. Looks delicious! Love the photo of all the vegetables!

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  9. It looks delicious!....what a great combination!.......Abrazotes, Marcela

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  10. i adore eggplant but not so much tomatoes. I guess i could leave the marinara out or try another sauce? :-) This does look the bomb!

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  11. Now, this is yummy! We make eggplant parmigiana and, all together, love eggplant so much! This looks sooo inviting!!!!!!

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  12. The mix of eggplants, red pepper, and black beans with salsa sounds interesting!

    I would love to try this.

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  13. This sauce sounds so delicious! I like all the ingredients and I will pin your recipe to make it.--thanks!
    I planted eggplant seeds this year (indoors for now) but so far they haven't sprouted, although tomato and pepper seeds have.

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  14. That sounds especially delicious over polenta! My husband and I will definitely have to make it.

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  15. I like eggplants anyway I can get them! This sounds delicious.

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