How To Make Eggplant and Tomato Sauce
This eggplant and tomato sauce can be a stand-alone side dish or a pasta dressing. It’s made with diced eggplant, and stewed in tomatoes and garlic.
Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes
Serves:
Ingredients
- 1medium eggplant,cut in ½-inch cubes
- 4garlic cloves,smashed, chopped
- 2tbspextra virgin olive oil
- 28ozplum tomatoes,including the juice
- salt and fresh ground pepper
- basil,or parsley, chopped, for garnish
Instructions
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Heat the oil over medium-high heat in a large deep skillet.
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When hot, sauté the garlic in olive oil.
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Add the eggplant, then cook for about 3 minutes until it begins to soften.
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Coarsely chop the tomatoes, then add them to the skillet along with the juices.
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Season with salt and pepper, then simmer uncovered for about 15 to 20 minutes.
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Add the basil for garnish, serve over pasta, and enjoy!
Nutrition
- Calories:Â 136.71kcal
- Fat:Â 7.44g
- Saturated Fat:Â 1.05g
- Monounsaturated Fat:Â 5.02g
- Polyunsaturated Fat:Â 1.00g
- Carbohydrates:Â 17.43g
- Fiber:Â 6.82g
- Sugar:Â 10.09g
- Protein:Â 3.39g
- Sodium:Â 805.16mg
- Calcium:Â 42.75mg
- Potassium:Â 810.07mg
- Iron:Â 1.05mg
- Vitamin A: 85.00µg
- Vitamin C:Â 31.14mg
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