Photos of Eggplant and Tomato Sauce Recipe
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: 136.71kcal
- Fat: 7.44g
- Saturated Fat: 1.05g
- Monounsaturated Fat: 5.02g
- Polyunsaturated Fat: 1.00g
- Carbohydrates: 17.43g
- Fiber: 6.82g
- Sugar: 10.09g
- Protein: 3.39g
- Sodium: 805.16mg
- Calcium: 42.75mg
- Potassium: 810.07mg
- Iron: 1.05mg
- Vitamin A: 85.00µg
- Vitamin C: 31.14mg
If you have any tips or variations on this eggplant and tomato sauce recipe, head over to the Recipe Sharing section and join the discussion!
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