Eggplant Red Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 T. Olive Oil3 cloves garlic, crushed1 onion, diced1 eggplant, sliced1 15-oz. cans diced tomatoes1 can tomato pastebasil, crushed red pepper, fennel seed, other herbs to taste
On a cookie sheet or jelly-roll pan, spread eggplant slices in one layer. Spray with cooking spray and bake @ 350 until most of the moisture has come out of the eggplant. Set aside. In a 3 quart sauce pan or dutch oven, brown the onion and garlic in the oil until very soft. Add the tomatoes and spices, and continue cooking until flavors meld. Add the tomato paste and simmer for about 10 minutes. Add the eggplant and continue cooking for a few more minutes. Serve immediately or freeze. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKLES-TODAY.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKLES-TODAY.
Nutritional Info Amount Per Serving
- Calories: 120.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 447.2 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.7 g
- Protein: 3.4 g
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