Eggplant and Tomato Sauce

Yum

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 over zucchini noodles.

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.

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