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Roasted Eggplant and Thyme Pizza Sauce

A thick, smoky-sweet spread of oven-roasted eggplant, tomatoes and onion blended with thyme and a splash of balsamic, smooth enough to spread on pizza dough.

Roasted Eggplant and Thyme Pizza Sauce

Ingredients

  • ½ medium300 gEggplantcut into 1-inch cubes
  • 2 medium250 gTomatoesquartered
  • 1 medium110 gRed onioncut into wedges
  • 4 cloves12 gGarlicpeeled whole cloves
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried thyme
  • 2 tbsp30 gTomato paste
  • 1¾ tsp10 gBalsamic vinegar
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Spread the eggplant, tomato, red onion and garlic on the pan; drizzle with two-thirds of the olive oil, sprinkle with half the thyme, the salt and the black pepper, and toss to coat.
  3. Roast for 30 to 35 minutes, stirring once halfway, until the eggplant is soft and browned at the edges.
  4. Scrape the roasted vegetables and their juices into a blender or food processor.
  5. Add the tomato paste, balsamic, red pepper flakes, the remaining half of the thyme and the remaining third of the olive oil, then blend until thick and mostly smooth.
  6. Let the sauce cool about 10 minutes before spreading it thinly over pizza dough; refrigerate any extra in a covered container for up to 4 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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