Eggplant Sauce

By ltrodrigu

Weight Watchers Points = 7 per serving

Ingredients

• 2 tablespoons butter, more as needed
• 2 teaspoons olive oil, more as needed
• 2 cups diced eggplant
• 2 cups sliced onions
• 1/2 cup chopped green peppers
• 1/2 cup chopped red bell peppers
• 1 tablespoon flour
• 2 cloves garlic, mashed
• Salt Freshly ground black pepper
• 1 chicken bouillon
• 1 beef bouillon
• 1 28-ounce can crushed tomatoes
• 1/2-3/4 cup water
• Drop sherry
• 2 tablespoons chopped parsley
• 1 teaspoon chopped oregano
• 1 teaspoon chopped basil
• 8 ounces pasta, cooked

Details

Servings 4

Preparation

Step 1

In a large saute pan at medium-high heat, melt butter in oil. Add eggplant and stir constantly, 5 minutes. Add onions, peppers and garlic; cook 1 minute. Lower heat, cover and cook 10 minutes or until tender.

Sprinkle flour and bouillon on mixture; toss constantly for 1 minute.
Add tomato, water, sherry, parsley, oregano, basil, salt and pepper; bring to a boil, stirring constantly. Reduce heat, cover and simmer 15 minutes.

Serve over pasta.