Eggplant and Tomato Sauce
Ingredients
-
1
medium
eggplant, cut in ½-inch cubes
-
4
cloves
garlic, smashed and chopped
-
2
tbsp
extra virgin olive oil
-
28
oz
can plum tomatoes including juice
-
to taste
salt
-
to taste
fresh ground pepper
-
for garnish
chopped basil or parsley
Instructions
- Heat the olive oil in a large deep skillet over medium-high heat.
- Sauté the garlic in the hot oil.
- Add the eggplant and cook for about 3 minutes until it begins to soften.
- Coarsely chop the tomatoes and add them to the skillet along with their juices.
- Season the mixture with salt and pepper, then simmer uncovered for about 15-20 minutes.
- Add fresh chopped herbs and serve over your favorite pasta.
Nutrition Facts (estimated)
Servings
4
Calories
127
Total fat
7g
Total carbohydrates
16g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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