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Eggplant and Tomato Sauce
4.93
from
38
votes
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.
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
Italian
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:
127
kcal
,
Carbohydrates:
16
g
,
Protein:
3
g
,
Fat:
7
g
,
Fiber:
5
g
,
Sugar:
5
g
- WW Points:
2