Eggplant-Tomato Sauce

Eggplant-Tomato Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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 1½ pounds)

  • ¼

    cup sliced pitted kalamata olives

  • 2

    tablespoons tomato paste

  • ½

    teaspoon sugar

  • ¼

    teaspoon salt

  • ¼

    teaspoon black pepper

  • cup chopped fresh basil

  • cup chopped fresh oregano

  • 4

    cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)

  • ¼

    cup (1 ounce) finely shredded fresh Parmesan cheese

Directions

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


Nutrition

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