Eggplant-Tomato Sauce
By á-5100
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Ingredients
- 3 cups (1-inch) cubed peeled eggplant (about 12 ounces)
- Cooking spray
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 3 cups chopped tomato (about 1 1/2 pounds)
- 1/4 cup sliced pitted kalamata olives
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh oregano
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
Details
Preparation
Step 1
Preheat oven to 425°.
To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.
Toss the sauce with the pasta, and sprinkle with
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