Got Your Goat Sauce

A pasta sauce created by Scott Deckert
gotyourgoat3 pinit View Gallery 1 photo

An original tomato based pasta sauce with goat cheese, eggplant, pancetta, and herbs. Not to be confused with the Rolling Stones, Goats Head Soup.

To get someone’s goat essentially means to annoy someone or anger them. You’ve pissed them off. But it is also a bit tongue in cheek if you get my drift. To say I got your goat is a jokingly way to ease some of the tension from whatever just happened. Goats are pretty harmless, you know so to get one’s goat takes a bit of the rub off the grind, softens the blow.

Where this saying comes from is anyone’s goat, and no one knows for sure.

So what’s it got to do with this lovely warm cuddly sauce bursting with the flavours of goat cheese, eggplants, rosemary, pancetta? Well it is going to annoy you because it is so good and you have never tried it before!

It just popped into my head when I created it. Perhaps it was the use of eggplant, which is not something everyone loves. So can you make an eggplant sauce that actually everyone loves? I think this one does that. So if you have someone in the family who doesn’t like eggplant, try this one on them and at the end …… you know what to say just to annoy them a little bit and have some fun

Got your Goat!
Got your Goat!
4.5 from 2 votes

Got Your Goat Sauce

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Total Time 1 hr
Servings: 4
Best Season: Winter


A tomato based pasta sauce with steamed Japanese eggplant, goat cheese, and pancetta



  1. First Steam the Eggplants. Cut them in half and then make pieces of about 3 inches long. Place all in a steamer basket and allow to steam for 30 minutes. Let cool.

  2. Chop onions and garlic. Sauté in the olive oil at medium heat for 3- minutes.

  3. Add the Pancetta or chopped ham and white wine. Allow to cook for 5 minutes or until the wine is reduced in half. Add the lemon juice. 

  4. Add the tomatoes, tomato paste, and fresh herbes. Make sure the sauce is slightly boiling.

  5. Now prepare the steamed eggplant. It should be really soft and mushy. Plus alot of the skin has been loosened. I remove alot of the skins and just keep the pulp, but not all. I leave some pieces with the skin on for color and variety of taste. Add eggplant to the simmering sauce.

  6. Cut the goat cheese into pieces and add to the sauce. Allow to melt in the sauce for about 5 minutes. Once melted, mix will into the sauce. Add desired amount of salt and pepper.  Allow to simmer as you prepare your chosen Pasta!

Keywords: Goat Cheese, Japanese Eggplant, Pasta Sauce

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