Roasted Eggplant Marinara Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pounds eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks3 tablespoons olive oil3 tablespoons minced garlicAbout 1/4 teaspoon saltAbout 1/4 teaspoon pepper1 onion (about 8 oz.), peeled and diced (1/4 in.)3 cans (28 oz. each) crushed or ground tomatoes2 teaspoons dried basil1 1/2 teaspoons sugar1 1/2 teaspoons dried oregano3/4 teaspoon hot chili flakes or to taste
1. In a 12- by 15-inch baking pan, mix eggplant with 2 tablespoons oil, 1 tablespoon garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bake in a 400° regular or convection oven, stirring once, until eggplant is browned and soft when pierced, 30 to 35 minutes.
2. Pour remaining tablespoon oil into a 5- to 6-quart pan over medium heat. When hot, add onion and remaining 2 tablespoons garlic. Stir frequently until onion is very limp, 5 to 8 minutes.
3. Add tomatoes, basil, sugar, oregano, chili flakes, and roasted eggplant. Cover and simmer, stirring occasionally, until tomatoes have broken down slightly and mixture is thick, 35 to 40 minutes. Add salt and pepper to taste.
Yield: Makes About 12 cups, enough for about 2 pounds spaghetti; 8 to 12 servings
CALORIES 103 (35% from fat); FAT 4g (sat 0.5g); CHOLESTEROL 0.0mg; CARBOHYDRATE 16g; SODIUM 375mg; PROTEIN 3.1g; FIBER 3.1g
Sunset, SEPTEMBER 2003
Number of Servings: 12
Recipe submitted by SparkPeople user GRIFF963.
2. Pour remaining tablespoon oil into a 5- to 6-quart pan over medium heat. When hot, add onion and remaining 2 tablespoons garlic. Stir frequently until onion is very limp, 5 to 8 minutes.
3. Add tomatoes, basil, sugar, oregano, chili flakes, and roasted eggplant. Cover and simmer, stirring occasionally, until tomatoes have broken down slightly and mixture is thick, 35 to 40 minutes. Add salt and pepper to taste.
Yield: Makes About 12 cups, enough for about 2 pounds spaghetti; 8 to 12 servings
CALORIES 103 (35% from fat); FAT 4g (sat 0.5g); CHOLESTEROL 0.0mg; CARBOHYDRATE 16g; SODIUM 375mg; PROTEIN 3.1g; FIBER 3.1g
Sunset, SEPTEMBER 2003
Number of Servings: 12
Recipe submitted by SparkPeople user GRIFF963.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 870.4 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 5.7 g
- Protein: 4.2 g
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