Black Bean Eggplant Sauce for Pasta, Rice, or Polenta

Looking for an easy homemade marinara sauce to eat over pasta, rice, polenta, baked potato, or even cooked vegetables? This delicious sauce that will perk up any meal, meets oil-free, gluten-free, and vegan standards too. read more

Amazing over polenta ( polenta can be made in 5 minutes) 

How to make Polenta (quick and easy method)

Enjoy this delicious black bean eggplant sauce. It is easy to make, low fat, high in protein protein, and has just the right kick. In addition it is allergy friendly and perfect if someone you invited is gluten-free or vegan.

The chopped eggplant thickens the sauce as well as adding a wonderful flavor. The black beans add protein, the salsa makes it spicy, and the marinara sauce provides the base. Eaten over anything of your choice, this easy homemade sauce provides a hearty meal.

I started by peeling and chopping a small/medium eggplant. I used about 3 cups of peeled and chopped eggplant, 1 cup of chopped sweet red peppers, 1 cup of mild (you could go spicier) salsa, one 24 ounce jar of marinara sauce and 4 cups of water. I let everything cook down and then added 1 can of black beans. 

That was all I did and this exceptional sauce was ready to serve over cooked vegetables such as broccoli or cauliflower, a baked potato, pasta, rice, polenta, or anything of your choice! 

It's versatile and turns the ordinary into the extraordinary on almost anything you add it too.

and it keeps in the refrigerator for up to 4 days and freezes well too. 

Ingredients: 

3-4 cups of peeled and chopped eggplant (about 1 medium eggplant)

1 cup of chopped red pepper

1 cup of mild (or spicier) chunky salsa ( I used organic for 365 brand) 

1 25 ounce jar of marinara sauce ( I used organic 365 fat-free jar) 

4 cups of water. 

1 can of drained black beans or 1 and 1/2  cups of cooked black beans

Directions: 

Add all ingredients to a 3 quart sauce pan and bring to a boil. Reduce to a simmer and continue to cook covered until the eggplant is soft about 20 minutes. Add the black beans and continue to cook for 10 more minutes. 

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