Recipe of the Week: Vegetarian Eggplant and Tomato Sauce

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

Calories: 127

Carbohydrates: 16g

Protein: 3g

Fat: 7g

Fiber: 5g

Sugar: 5g