Eggplant and Tomato Sauce

Name: Eggplant and Tomato Sauce
Total time: 45 min
Yield: 6 servings
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

Eggplant and Tomato Sauce might be just the sauce you are searching for. This recipe makes 6 servings with 616 calories, 23g of protein, and 24g of fat each. For $2.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

617 kcal

Calories

23 g

Protein

24 g

Fat

78 g

Carbs

Ingredients

For 6 servings

Estimated cost~€4.15 · ~€0.70/serving

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Instructions

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.