Eggplant and tomato sauce
A flavorful Eggplant and Tomato Sauce dish that covers 27% of your daily requirements of vitamins and minerals. It is suitable for a vegetarian diet and best enjoyed during the summer season.
Ingredients
eggplant
1
canned tomatoes
28 oz
red onion
1
garlic
3 large cloves
grape tomatoes
1.05 pts
lemon juice
1 Tbsp
salt
2 tsps
black pepper
1 tsp
red bell peppers
0.25 tsps
oregano
1 tsp
fresh basil
0.5 cup
red wine
0.25 cup
short pasta
1 lb
pecorino
6 servings
olive oil
6 servings
Method
- Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl.
- Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss.
- Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened.
- Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.
- Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.
- Prepare the macaroni as directed.
- Drizzle a little olive oil at the bottom of a large bowl.
- Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.
- Add the cooked macaroni and toss.
- Add the eggplant sauce and toss again; finish with more grated cheese.
Nutrition:
Carbs
134 g
Fat
25 g
Protein
33 g
Share recipe:
Butternut squash, arugula, and goat cheese quinoa
45 min
492 Calories
4 serving
Turkey sausage chard scramble
45 min
571 Calories
2 serving
