Our Pasta Sauce with Eggplant is prepared just like a homemade sauce, except in a bigger pot. In keeping with tradition, the lightly fried, aromatic base is gradually joined by plenty of tasty tomato pulp, grilled eggplant, sun dried tomatoes, stoned olives, and a drop of Balsamic Vinegar of Modena P.G.I., for a rich, smooth flavor.
Tomato pulp, eggplant, olive oil, onions, dried tomatoes, pitted olives, salt, capers, parsley, balsamic vinegar from Modena (wine vinegar, grape must) oregano, natural flavours.
Acidity regulator: Lactic acid, Citric acid. Antioxidant: L-ascorbic acid.
It may contain olive kernels or fragments.
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This sauce creates a perfect balance between the tomato pulp and the other ingredients, with the unmistakable taste of the eggplant to the fore, enriched and perfectly rounded by the addition of the Balsamic Vinegar of Modena P.G.I..
To maintain the flavor of our Pasta Sauce with Egglant intact, it is best stored in a cool place, away from the light. Once open, cover with a little olive oil and use within a few days.
The intense flavor is perfect for creating an unforgettable dish with our Fusilli Pasta. Surprisingly delicious also on a hot, freshly toasted bruschetta, or as a base for a special Eggplant Parmigiana.