Neapolitan Eggplant Sauce
Possibly the Most Exquisite Italian Sauce Ever Created
A true staple of Neapolitan cuisine, this remarkable eggplant-based sauce has roots tracing back to the Greco-Roman era. Though the recipe was kept largely secret for centuries, it first appeared in written history in 1839 through Ippolito Cavalcanti’s Cusina Casarinola con la Lengua Napolitana. With eggplant widely available across Southern Italy, the sauce quickly gained popularity and became a cherished component of traditional dishes such as pasta, lasagna, eggplant rollatini, and pan-fried eggplant.
Essentially, Eggplant Sauce is a vegetarian interpretation of Bolognese, reflecting the timeless culinary principle of regional adaptation based on locally available ingredients before the era of refrigeration and modern transport.
This is our rendition of the classic Neapolitan Eggplant Sauce.
EQUIPMENT: 6-quart stockpot
PREPARATION TIME: About 1 hour - Yields 4 to 6 servings
INGREDIENTS
- 1 tablespoon pure golden olive oil (not the green variety)
- 1 tablespoon unsalted butter
- 2 medium carrots, diced
- 1 medium onion, peeled and diced
- 1 stalk celery, diced
- 7 garlic cloves, peeled and minced
- 6-ounce can of tomato paste
- 1 cup white wine (see notes)
- Two 28-ounce cans of San Marzano crushed tomatoes
- 4 tablespoons fresh basil leaves, chopped
- 1 cup purified or filtered water (avoid chlorinated tap water)
- 1 medium male eggplant, peeled and diced
- 1 medium zucchini, diced
- ½ cup grated Parmesan cheese
- ½ stick (¼ cup) unsalted butter
- 1 tablespoon apple cider vinegar
Note: Salt is not added during the cooking process. Season only at the end, if necessary.
DIRECTIONS
Sauté the Vegetables
In a hot 6-quart stockpot over medium heat (275°F), heat the olive oil and 1 tablespoon of butter. Add the diced carrots, onion, celery, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown. Sautéing means softening the vegetables to release their flavor, not browning them deeply.
Build the Flavor Base
Add the tomato paste and stir continuously for 2-3 minutes. Let it cook until it turns into a rich reddish-brown, and a fond (a caramelized residue) forms on the bottom of the pot. Stir as needed.
Do not allow the fond to burn—it adds deep flavor.
Deglaze with Wine
Pour in the white wine and stir, scraping up the fond as the alcohol evaporates. Continue cooking for about 5 to 7 minutes until a thick, flavorful paste forms.
Recommended wines: Coda di Volpe, Greco di Tufo, or Falanghina, often blended in Lacryma Christi (“Tears of Christ”).
Simmer the Sauce
Add the crushed tomatoes, chopped basil, and water. Once the mixture begins to bubble, stir in the diced eggplant and zucchini. Lower the heat to medium-low (about 200°F) to maintain a gentle simmer.
Finish with Cheese and Vinegar
Stir in the Parmesan cheese, remaining butter, and apple cider vinegar. Simmer uncovered for approximately 1 hour, or until the sauce reaches your desired thickness.
Serve
Remove from heat and serve over 1 pound of al dente linguine or alongside baked or pan-fried eggplant.
Chef’s Note:
Using a male eggplant (which contains fewer seeds) ensures a smoother texture and less bitterness. Look for one with a small, round dimple on the bottom rather than a deep slit.