Roasted Eggplant Marinara Sauce
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Roasted Eggplant Marinara Sauce calories by ingredient
Introduction
Found this recipe when we had more eggplant than we knew what to do with. Freezes well. I've even thrown it in the crock pot and let it cook all day. Found this recipe when we had more eggplant than we knew what to do with. Freezes well. I've even thrown it in the crock pot and let it cook all day.Number of Servings: 12
Ingredients
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2 pounds eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks
3 tablespoons olive oil
3 tablespoons minced garlic
About 1/4 teaspoon salt
About 1/4 teaspoon pepper
1 onion (about 8 oz.), peeled and diced (1/4 in.)
3 cans (28 oz. each) crushed or ground tomatoes
2 teaspoons dried basil
1 1/2 teaspoons sugar
1 1/2 teaspoons dried oregano
3/4 teaspoon hot chili flakes or to taste
Directions
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.