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.