Pasta Sauce with Eggplant

Our Pasta Sauce with Eggplant has the dark red color typical of an encounter bringing together tomato pulp, olives and lots of chunks of grilled eggplant. The creamy consistency reflects its body and smooth, slightly sweet flavor.

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Pasta Sauce with Eggplant

The process

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, pitted 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 (aceto balsamico di Modena P.G.I.) (wine vinegar, cooked grape must) oregano, natural flavours.
Acidity regulator: Lactic acid, Citric acid. Antioxidant: ascorbic acid.
Contains: sulphites.
May contain traces of milk derivative, fish, tree nuts and olive pits or fragments.
Gluten free.



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.

Our advice

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.

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