Condiment
Eggplant and Tomato Sauce
Silky cubes of eggplant soak up golden olive oil and mellow garlic, then melt into a thick, tangy tomato sauce that tastes deep and savory. A last shower of fresh basil or parsley lifts every bite with bright, herbal notes.
- Total
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 127
- Protein
- 3g
- Carbs
- 16g
- Fat
- 7g
- Fiber
- 5g
- Sugar
- 5g
Ingredients
- 1 medium eggplant (cut in 1/2-inch cubes)
- 4 clove garlic (smashed and chopped)
- 2 tbsp extra virgin olive oil
- 28 oz can plum tomatoes including juice (I like Tuttorosso)
- salt and fresh ground pepper
- chopped basil or parsley (for garnish)
Instructions
- Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
- Add eggplant and cook about 3 minutes, until it begins to soften.
- Coarsely chop tomatoes and add them to the skillet along with the juices.
- Season with salt and pepper and simmer, uncovered about 15-20 minutes.
- Add fresh chopped herbs and serve over your favorite pasta.