Yield: 4 servings
5 from 1 vote

Eggplant and Tomato Sauce

Cuisine: Italian


  • 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


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


Serving: 3/4 cup, Calories: 127.6kcal, Carbohydrates: 15.7g, Protein: 2.9g, Fat: 7.2g, Fiber: 4.7g, Sugar: 5.1g
Freestyle Points: 2
Points +: 3