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.
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
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.
Servings: 3/4 Cup
Amount Per Serving