eggplant tomato pasta sauce
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic.
Servings: 4
Calories: 108kcal
Equipment
- pot
Ingredients
- 1 medium eggplant cut in 1/2-inch cubes
- 4 cloves garlic smashed and chopped
- 2 tbsp extra virgin olive oil
- 2 cups tomatoes
- salt and fresh ground pepper
- chopped parsley for garnish
Instructions
- bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 8 to 10 minutes. Drain pasta but reserve a cups or so of the cooking water.
- Meanwhile, Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
- Add eggplant and cook about 3-5 minutes, until it begins to soften.
- Coarsely chop tomatoes and add them to the skillet along.
- Season with salt and pepper and simmer, uncovered about 10-15 minutes.
- Add fresh chopped parsley and serve over your favorite pasta.
Nutrition
Calories: 108kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 451mg | Fiber: 4g | Sugar: 6g | Vitamin A: 647IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg