Slow-Cooked Tomato & Vegetable Ragu with Eggplant

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful slow-cooked pasta sauce featuring roasted eggplant and tomatoes, simmered for 3 hours to develop rich, complex flavors. This italian-inspired pasta (vegetarian) ready in about 205 minutes pairs Pappardelle, large, cubed Eggplant, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Pappardelle
• 1 large, cubed Eggplant
• 4 tbsp Olive oil
• 28 oz, crushed Canned tomatoes
• 1, finely chopped Onion
• 1, grated Carrot
• 2 stalks, diced Celery
• 4 cloves, minced Garlic
• 1 tsp Dried oregano
• 1/2 cup Red wine
• 1 cup Vegetable stock
• 1/4 cup, fresh Basil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 large cubed eggplant with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden and tender, then set aside.
2. Step 2: Heat remaining 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 chopped onion, 1 grated carrot, and 2 diced celery stalks, cooking for 8 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves and 1 tsp dried oregano, cooking for 1 minute until fragrant. Stir in 28 oz crushed canned tomatoes and 1/2 cup red wine, bringing to a simmer.
4. Step 4: Add 1 cup vegetable stock, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
5. Step 5: Stir in roasted eggplant and 1/4 cup fresh basil. Simmer uncovered for 2 more hours, stirring every 30 minutes, until sauce has thickened to a rich, cohesive consistency.
6. Step 6: Cook 12 oz pappardelle in salted boiling water for 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
7. Step 7: Add drained pasta to the ragu, tossing with 1/2 cup reserved pasta water until evenly coated and sauce clings to strands. Serve hot with extra basil garnish.