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Eggplant and Tomato Sauce

4.91 from 42 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

Cook Time: 20

Total Time: 25

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: 127kcal, Carbohydrates: 16g, Protein: 3g, Fat: 7g, Fiber: 5g, Sugar: 5g

- WW Points: 2

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