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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.
Yield: 4 servings
4.92 from 35 votes

Eggplant and Tomato Sauce

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Dinner
Cuisine: Italian
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

  • 1 medium eggplant (cut in 1/2-inch 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 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.

Video

Notes

Served over 2 ounces uncooked pasta, it would be 8 WW smart points per serving.

Nutrition

Serving: 3/4 cup, Calories: 127kcal, Carbohydrates: 16g, Protein: 3g, Fat: 7g, Fiber: 5g, Sugar: 5g
WW Points Plus: 3