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Eggplant and Tomato Sauce

This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 127 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 medium eggplant (cut in 1/2-inch cubes)
  • 4 cloves garlic (smashed and chopped)
  • 2 tbsp extra virgin olive oil
  • 28 oz can plum tomatoes including juice (I like Tuttorosso)
  • salt and fresh ground pepper
  • chopped basil or parsley (for garnish)

Instructions

    Cup of Yum
  1. Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
  2. Add eggplant and cook about 3 minutes, until it begins to soften.
  3. Coarsely chop tomatoes and add them to the skillet along with the juices.
  4. Season with salt and pepper and simmer, uncovered about 15-20 minutes.
  5. Add fresh chopped herbs and serve over your favorite pasta.

Notes

  • Served over 2 ounces uncooked pasta, it would be 8 WW smart points per serving.

Nutrition Information

Serving 3/4 cup Calories 127kcal (6%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 7g (11%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 127

% Daily Value*

Serving 3/4 cup
Calories 127kcal 6%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 7g 11%
Fiber 5g 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.