Eggplant-Tomato Sauce

By á-5100

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

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