This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.
Ingredients
1medium eggplant(cut in 1/2-inch cubes)
4clovesgarlic(smashed and chopped)
2tbspextra virgin olive oil
28ozcan plum tomatoes including juice(I like Tuttorosso)
salt and fresh ground pepper
chopped basil or parsley(for garnish)
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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.
Video
Notes
Served over 2 ounces uncooked pasta, it would be 8 WW smart points per serving.