Roasted Eggplant & Olive Tomato Sauce with Fresh Herbs (Vegan/Low Fat)
Recipe: #5168
April 12, 2012
"This is not for anyone with a plain palette! Serve sauce on cooked pasta topped with freshly grated Parmesan cheese, 1-1/2 pounds fresh ripe skinned and seeded plum tomatoes can be used in place of the canned, 2 teaspoons each of dried oregano and dried basil may be used in place of fresh and added in with the onion (do not add the dried herbs in at the end)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (275.1 g)
- Calories 74.7
- Total Fat - 1.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 81.9 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 4.3 g
- Sugars - 8.5 g
- Protein - 2.9 g
- Calcium - 50.5 mg
- Iron - 1.2 mg
- Vitamin C - 37.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425 degree F. Grease a baking sheet. Place eggplant in a single layer on baking sheet baking sheet. Bake for 15 minutes, stirring once; transfer to a bowl and set aside until ready to use.
Step 2
Heat oil in a large skillet over medium heat (use enough oil to coat the bottom of the skillet) Add in onion; cook until softened. Add in garlic and chili flakes; saute for 2 minutes. Add in tomato paste and cook stirring for 2 minutes. Add in the chopped tomatoes and kalamata olives; bring to a simmer stirring constantly. Reduce heat to low, simmer uncovered for about 45 minutes or until thickened Add eggplant, basil, and oregano, season with salt and pepper; cook for about 3 minutes or until thoroughly heated. Mix in the sugar.
Step 3
Serve on pasta then sprinkle with Parmesan cheese.
Tips
No special items needed.
1 Reviews
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