eggplant tomato sauce
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles for a light and flavorful meal.
Ingredients
Main Ingredients
- 1 medium eggplant cut in 0.5-inch cubes
- 4 cloves garlic smashed and chopped
- 2 tbsp extra virgin olive oil
- 28 oz can plum tomatoes including juice
- salt and fresh ground pepper
- chopped basil or parsley for garnish
Instructions
Preparation Steps
- Heat olive oil over medium-high heat in a large deep skillet, then sauté the garlic until fragrant.
- Add diced eggplant and cook for about 3 minutes, until it begins to soften.
- Coarsely chop the plum tomatoes and add them to the skillet along with their juices.
- Season with salt and fresh ground pepper. Simmer uncovered for 15 to 20 minutes until the sauce thickens.
- Add fresh chopped basil or parsley and serve the sauce over pasta or zucchini noodles.
Notes
This eggplant tomato sauce is perfect served over your favorite pasta or as a light side dish. Leftovers reheat well and can be frozen for later use.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!