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Roasted Eggplant & Olive Tomato Sauce with Fresh Herbs (Vegan/Low Fat)

Here's how you make Roasted Eggplant & Olive Tomato Sauce with Fresh Herbs (Vegan/Low Fat)
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  • Servings: 4
  • Prep: 25m
  • Cook: 1h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 eggplant (cut into about 1-inch cubes, about 12 ounces does not have to be exactly 12 ounces)
  • Olive oil (as needed)
  • 1 onion (small, chopped)
  • 4 garlic cloves (large cloves, minced garlic lovers can use more)
  • 1/2 teaspoon crushed red chili flakes, or adjust to heat level (can omit)
  • 2 tablespoons tomato paste
  • 28 ounces tomatoes (diced tomatoes Italian plum tomatoes, drained)
  • 1/4 cup olives (sliced and pitted kalamata olives)
  • 1/4 to 1/3 cup chopped fresh basil
  • 1/4 to 1/3 cup chopped fresh oregano
  • 1 teaspoon sugar, or to taste
  • Seasoned salt and fresh ground black pepper, to taste (can use white salt)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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