Eggplant and Tomato Sauce
Eggplant and Tomato Sauce is a sauce that serves 6. One portion of this dish contains about 23g of protein, 24g of fat, and a total of 616 calories. For $2.88 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 4 people have tried and liked this recipe. It is brought to you by Foodista. If you have salt, red wine, ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an amazing spoonacular score of 83%. Try Eggplant and Tomato Sauce, Eggplant And Tomato Sauce, and Eggplant with Spicy Tomato Sauce for similar recipes.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 eggplant – peeled and cut into chunks
28 oz. can - crushed tomatoes
1 red onion - sliced
3 large cloves of garlic – chopped
1 pint of grape tomatoes – halved
1 tablespoon of lemon juice
2 tsp. salt
1 tsp. ground black pepper
¼ tsp. red pepper
1 tsp. dried oregano
½ cup fresh basil – chopped
¼ cup red wine
1 lb. favorite macaroni
Fresh grated Romano cheese
Olive oil
Equipment:
bowl
frying pan
Cooking instruction summary:
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.
Step by step:
1. Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl.
2. Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss.
3. 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.
4. Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.
5. Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.
6. Prepare the macaroni as directed.
7. Drizzle a little olive oil at the bottom of a large bowl.
8. Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.
9. Add the cooked macaroni and toss.
10. Add the eggplant sauce and toss again; finish with more grated cheese.
Nutrition Information:
covered percent of daily need
