Italian Eggplant Stew/Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 90.2
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,204.8 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 0.9 g

View full nutritional breakdown of Italian Eggplant Stew/Sauce calories by ingredient


Introduction

This is a hearty sauce for over pasta or eaten alone as stew. Also good for pizza. Low fat, vegitarian, gluten free This is a hearty sauce for over pasta or eaten alone as stew. Also good for pizza. Low fat, vegitarian, gluten free
Number of Servings: 8

Ingredients

    1 whole eggplant chopped
    2 cans diced tomatoes
    1 small can tomato sauce
    1 small can chopped olives (or whole for chunky look)
    3 cloves garlic (or more)
    1Tbtsp. Italian herbs
    1 tsp. salt

Directions

Dice Eggplant and put in large pot with lid. Add can of chopped black olives (tiny can), two cans diced tomatoes, one can plain tomato sauce, generous Italian spices, garlic (chopped or smashed) and tsp. salt. Let simmer on low for about 45 minutes covered. This will be very dry at first. Don't add water or oil. The eggplant will give off lots of water to make sauce. Serve plain or over whole wheat pasta. Also good on pizza. If you like a chunkier look, use whole olives instead of chopped.

Number of Servings: 8

Recipe submitted by SparkPeople user DIET2GO.