Piccante Eggplant Sauce

Name: Piccante Eggplant Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 whole small globe eggplant; 2 tablespoons olive oil; 4 ounces button mushrooms; 1 head garlic; ¼ cup tomato sauce; 2 tablespoons Calabrian chile paste; chopped

A rich and spicy Italian-style sauce made with roasted eggplant, mushrooms, and Calabrian chiles. Perfect for dipping bread or using as a spread.

4 servings

46 min

Published October 4, 2025

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Ingredients

•1 whole small globe eggplant
•2 tablespoons olive oil
•4 ounces button mushrooms
•1 head garlic
•¼ cup tomato sauce
•2 tablespoons Calabrian chile paste
•chopped

Cooking Instructions

1.
Preheat oven to 425°F. Lightly score eggplant flesh with the tip of a knife. Place skin side down on a rimmed baking sheet and drizzle with 1 Tbsp. oil; season with salt. Toss mushrooms and head of garlic with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Cover tightly with foil. Roast vegetables on both sheets until very tender, 30-35 minutes. Let cool.
35 min
2.
Scoop eggplant flesh from skin; discard skin. Chop eggplant and mushrooms until a coarse purée forms. Squeeze garlic cloves from skins; chop until mashed. Transfer both purées to a small bowl and mix in tomato sauce, chile paste, chopped fresh garlic, and remaining 1/2 cup oil; season with salt.
10 min
3.
Serve with bread for dipping.
1 min
4.
Sauce can be made 2 weeks ahead. Cover and chill.