Eggplant and Tomato Sauce

When you are in the mood for a vegetarian meal, this is a nice quick weekday dish. I like to use extra virgin olive oil, it gives this sauce a nice flavor. Top with good grated cheese and enjoy over high finer or whole wheat pasta.

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Eggplant and Tomato Sauce


  • 1 medium eggplant, cut in 1/2″ cubes
  • 4 cloves 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 herbs like basil and parsley


  1. In a large deep frying pan, saute garlic in olive oil.
  2. Add eggplant and saute about 2-3 minutes.
  3. Coarsely chop tomatoes and add to the pan.
  4. Season with salt and pepper and simmer, uncovered about 15-20 minutes.
  5. Add fresh chopped herbs and toss with pasta (extra points).

Nutrition Information

Yield: 4 servings, Serving Size: 3/4 cup

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 3
  • Calories: 127.6 calories
  • Total Fat: 7.2g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 15.7g
  • Fiber: 4.7g
  • Sugar: 5.1g
  • Protein: 2.9g
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