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Rustic Eggplant Prosciutto Sauce Recipe: Perfect With Pasta or Polenta

My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.

Eggplant prosciutto sauce with fettuccine

Eggplant prosciutto sauce with fettuccine

Eggplant Prosciutto Sauce

My talented husband created this mouthwatering sauce recipe many years ago. We have served it to company, and it has always drawn rave reviews. The delectable flavors blend beautifully as the ingredients simmer for anywhere from one to one and a half hours as the sauce becomes dark and thickened. There are still a few softened chunks of tomato and eggplant, which gives it its rustic appearance.

We leave the peel on the eggplant for this dish. If you prefer it without its outer covering, you can peel it before cutting it into cubes. Just be aware that much of the fiber and nutrients come from the skin of an eggplant. To learn more benefits of consuming eggplant, including the skin, click on the video at the bottom of this page.

The aromas in your home as this sauce slowly develops are heavenly. Once thoroughly cooked, the eggplant prosciutto sauce can top off any pasta dish or polenta. This sauce gets even better with time. My husband often prepares it a day in advance before serving it to our dinner guests for that reason. It keeps well refrigerated for days, and it can also be frozen.

You can easily double this recipe. It is so delightful to pull out of the freezer a portion of this savory sauce to put together a meal in quick order. This sauce is also delicious when used at room temperature as a bruschetta topping.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour 30 min

1 hour 45 min

6 to 8 servings (with pasta or polenta)

Ingredients

  • 1 large eggplant, cubed
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 large shallot, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 (8-ounce) can tomato sauce
  • 1 cup dry Italian wine
  • 8 thin slices prosciutto, coarsely diced
  • Salt and ground pepper, to taste
  • small amount Parmigiano-Reggiano cheese, to top off the completed dish

Instructions

  1. Saute the shallot and garlic in olive oil until soft.
  2. Add the remaining ingredients to the pan and mix well.
  3. Bring to a simmer and cook, occasionally stirring, for 60 to 90 minutes until the eggplant and prosciutto dissolve, and the sauce becomes thick.
  4. Add salt and pepper to taste near the end of the cooking time.
  5. Serve over any type of cooked pasta or polenta.
  6. Sprinkle the top with some grated Parmigiano-Reggiano cheese.

© 2020 Peggy Woods

Comments

Peggy Woods (author) from Houston, Texas on August 21, 2020:

Hi Nell,

Eggplant is quite mild in flavor and takes on other flavors easily. Let me know how you like this recipe if you decide to make it. Thanks!

Peggy Woods (author) from Houston, Texas on August 21, 2020:

Hi Kyriaki,

With all of the other flavor ingredients that go into this recipe, it might make you an eggplant fan afterall! Please keep me posted. Thanks!

Nell Rose on August 21, 2020:

Hi, it sounds so delicious! I have never eaten egg plant, so this is a first for me!

Kyriaki Chatzi on August 21, 2020:

Even though I live in the Mediterranean where eggplants are basically worshipped, I've never been a huge fan of it.

But, this combo has piqued my interest!

In fact, I will try it out soon and let you know how it turned out.

Thank you for sharing, Peggy!

Peggy Woods (author) from Houston, Texas on August 19, 2020:

Hi C E Clark,

Thanks for the shares of this recipe. We also love eggplant in all kinds of different guises. I am happy to share this with you and others.

C E Clark from North Texas on August 18, 2020:

This looks delicious! I love eggplant.

Hopefully it will cool down pretty soon and I won't dread heating the kitchen up for much longer. You have so many yummy looking recipes on your account! And I know the ones I've tried are excellent so if anyone is in doubt, I highly recommend they try some. They won't be disappointed.

Posting this to FB & AH.

Hope all is well with you and that you are staying safe.

Peggy Woods (author) from Houston, Texas on August 17, 2020:

Hi Robert,

I hope you give this recipe a try. Thanks for your comment.

Robert Sacchi on August 17, 2020:

Another interesting recipe. Thank you.

Peggy Woods (author) from Houston, Texas on August 15, 2020:

Hi peachy,

You are kind to make this recipe for your hubby despite the fact of you not liking eggplant. The rich depth of flavor in this eggplant prosciutto sauce might just change your mind!

peachy from Home Sweet Home on August 14, 2020:

Although I am not a fan of eggplant, I think my hubby might like this dish, will try this weekend. Thanks for sharing

Peggy Woods (author) from Houston, Texas on August 14, 2020:

Hi Dale,

It seems that people either love or dislike eggplant. We fit the former category as do you, judging from your comment. Enjoy this recipe with my blessings!

Peggy Woods (author) from Houston, Texas on August 14, 2020:

Greetings Ireno Alcala,

You must enjoy an exciting life aboard ship as a cook. Moussaka is a tasty dish! Have you shared your recipe with us on HubPages? I know that I would be interested in reading it, and I am sure others would, as well.

Dale Anderson from The High Seas on August 14, 2020:

You had me at eggplant! We enjoy new eggplant dishes so this recipe is making a visit to our kitchen for sure.

Ireno Alcala from Bicol, Philippines on August 14, 2020:

Filipino breakfast is dull without eggplant dish. Thank you for this sumptuous recipe. I've been a cook onboard ship with Greek officers, so, I'm forever in love with their moussaka eggplant-beef recipe with lots of cheese. Yummy!

Peggy Woods (author) from Houston, Texas on August 13, 2020:

Hi Rosina,

Once you try this recipe, I am sure you will wish to make it again and again. Enjoy!

Peggy Woods (author) from Houston, Texas on August 13, 2020:

Hi FlourishAnyway,

My husband is a really good cook! He has created other recipes over the years. My mother often told me that I was one lucky girl! I cannot disagree with that assessment. (Smile)

Rosina S Khan on August 13, 2020:

I enjoy eating eggplant as well and try various recipes with it. Surely the one in this article inspires me to try it as well. I know I will enjoy it because it sure looks delicious. Thanks for sharing, Peggy.

FlourishAnyway from USA on August 13, 2020:

What a fabulous sounding recipe. Your husband has really outdone himself. 5 starred awesomeness, pinning, and definitely making this in my house!

Peggy Woods (author) from Houston, Texas on August 12, 2020:

Hi Dora,

Since you already like eating eggplant in a variety of ways, I am sure you will enjoy this rich-tasting recipe. Enjoy!

Dora Weithers from The Caribbean on August 12, 2020:

I like eggplant and eat it in a variety of dishes. Your recipe has inspired me to try something new. Thank you.

Peggy Woods (author) from Houston, Texas on August 11, 2020:

Hi Devika,

Lucky you to have all of the ingredients on hand. Enjoy this tasty recipe!

Devika Primic on August 11, 2020:

Peggy this recipe sounds delicious and I have the all the ingredients. I rated five star and I must say that your recipes are creative.

Peggy Woods (author) from Houston, Texas on August 10, 2020:

Hi Linda,

Eggplant is used in so many different kinds of dishes. I hope you give it a try and enjoy it. Eggplant parmesan is a well-known Italian dish. In Oriental restaurants, I love eating eggplant in garlic sauce. These are just two examples of which you may have heard.

Linda Crampton from British Columbia, Canada on August 10, 2020:

This sounds like a very tasty sauce. It certainly looks appetizing in your photos! I've never knowingly eaten eggplant. I'm looking forward to trying it.

Peggy Woods (author) from Houston, Texas on August 10, 2020:

Hi Denise,

It will be different, but should still taste good. Let me know how it works out if you substitute tofu for the prosciutto. Thanks!

Denise McGill from Fresno CA on August 10, 2020:

This is a good recipe and it should be possible to make it vegan but substituting tofu for the meat. I think I will try it.

Blessings,

Denise

Peggy Woods (author) from Houston, Texas on August 10, 2020:

Hi Robie,

Enjoy this recipe with my blessings. I have to thank my husband for creating it.

Robie Benve from Ohio on August 10, 2020:

Oh my, you have captured my Italian taste buds with this recipe, Peggy. So many good things about it, I can't wait to try it!

Peggy Woods (author) from Houston, Texas on August 10, 2020:

Hello Elena,

The prosciutto does give this sauce a rich flavor. Thanks for leaving a comment. I hope you enjoy it!

Elena on August 10, 2020:

This recipe looks and sounds absolutely yummy. We love eggplant and the addition of prosciutto must make for a very rich and flavorful sauce. Will try it soon.

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Adrienne,

I should have been more specific about the wild critters harvesting our eggplants. They were squirrels and opossums. Our neighbor spotted a squirrel with eggplant in its teeth, walking along the back fence between our houses one day. I never had an insect problem. Like you, we now purchase our eggplants in grocery stores.

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Lee,

Perhaps this recipe would have you changing your mind about eggplant. Cooked this way it is such a rich flavor.

Adrienne Farricelli on August 09, 2020:

Oh, that's a shame. I wonder if they were flea beetles, tiny bugs that make hundreds of tiny holes. I once had them kill young eggplant plants almost overnight. It was terrible! I gave up since and now purchase eggplants from the store.

Lee A Barton from New Mexico on August 09, 2020:

I love pasta and prosciutto! Neutral on eggplant. Your recipes inspire me to try cooking again! This looks delish!

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Adrienne,

We also love eating eggplants, and I used to grow the Japanese varieties in my garden but can no longer do that. The reason is that wild critters harvest them before I can, so I now grow things that they pretty much leave alone.

Adrienne Farricelli on August 09, 2020:

Hi Peggy, eggplants are wonderful and I love them added to pasta. Thanks for sharing this tasty recipe!

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Pamela,

These ingredients do blend well when simmered for the 1 1/2 hours of cooking time. Glad you liked my photos.

Pamela Oglesby from Sunny Florida on August 09, 2020:

This dish looks delicious. The ingredients sound as if they would blend together beautifully. I like all your good pictures also.

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Bill,

Happy Sunday to you also. I hope Bev enjoys this recipe. Thanks for your comment.

Bill Holland from Olympia, WA on August 09, 2020:

I'll have to pass on the eggplant, Peggy, but I'll pass it on to Bev, who will love it. Thank you and Happy Sunday to you!

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Ann,

My husband is very creative in the kitchen, like your partner. There are no complaints on my end! (Smile) I also like to cook and get creative at times, particularly when it comes to making soups.

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Liz,

I hope you give this recipe a try. The ingredients are easy to find in most grocery stores.

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Chitrangada,

I hope you enjoy this eggplant prosciutto sauce recipe as much as we do.

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Lorna,

Out of all the many ways that we have used eggplant, we have never barbequed it. Thanks for the idea and thanks for sharing this recipe with your family and friends.

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hello Nitish Kumar Chaudhary,

Please let me know how you like it after you make this recipe. Thanks!

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Liza,

Eggplant is so versatile. We also use it in many other ways. The prosciutto does add a depth of flavor to the recipe and some salt content. It will be a different recipe without it, but probably still good.

Peggy Woods (author) from Houston, Texas on August 09, 2020:

Hi Diana Carol,

Enjoy it with my blessings. Thanks for your comment.

Ann Carr from SW England on August 09, 2020:

This looks delicious and reminds me of the ratatouille I cook, though of course that doesn't have prosciutto in it. The smell is great, making everyone feel hungry and therefore it disappears quickly, doesn't it?!

I'll try this with the added wine and prosciutto.

Sounds like your husband is creative, like my partner who does most of the cooking. Great!

Ann

Liz Westwood from UK on August 09, 2020:

Thanks for sharing this dish. I am extremely tempted to add these ingredients to my next shopping list. It sounds very tasty.

Chitrangada Sharan from New Delhi, India on August 09, 2020:

Interesting recipe, and I like your combination of ingredients.

Eggplant is a regular vegetable in the Indian cooking, but I have never prepared it in this way. But, now I would definitely give it a try.

Thanks for sharing this well written and well presented recipe.

Lorna Lamon on August 09, 2020:

I love eggplant and use it in quite a few dishes - it is also delicious when barbequed. This is a tasty and versatile recipe Peggy and I like the fact you can freeze the sauce. Thank you for sharing these recipes which I pass on to family and friends.

Nitish Kumar Chaudhary from Nepal on August 08, 2020:

i will try your receipe..

Liza from USA on August 08, 2020:

I love eggplant. I remember when I was in Italy, eggplant or melanzana is one of the main ingredients Italian used in their cooking. In Malay cuisine, we also use eggplant in various recipes. By the way, the dish looks and sounds delicious, Peggy. I don't eat prosciutto but, I'm sure I can substitute with something else or take it out from the recipe. Thank you for sharing, Peggy.

Diana Carol Abrahamson from Somerset West on August 08, 2020:

Love your Eggplant Sauce recipe. Sounds and looks so delicious. Thanks for your great post and sharing it with us :)