eggplant tomato sauce
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Perfect served over pasta or zucchini noodles.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 medium eggplant cut into 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
Preparation Steps
- Heat oil over medium-high heat in a large deep skillet. When hot, sauté 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.
Notes
This sauce is delicious served over pasta, zucchini noodles, polenta, or as a side dish.