Eggplant and Tomato Sauce
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 $2.88 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Foodista requires romano cheese, salt, onion, and lemon juice. 4 people were impressed by this recipe. With a spoonacular score of 80%, this dish is good. Similar recipes are Eggplant and Tomato Sauce, Eggplant And Tomato Sauce, and Eggplant with Spicy Tomato Sauce.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 eggplant
- 28 oz canned tomatoes
- 1 onion
- 3 large cloves garlic
- 1 pint grape tomatoes
- 1 tablespoon lemon juice
- 2 tsp salt
- 1 tsp ground pepper
- 0.25 tsp bell pepper
- 1 tsp oregano
- 0.5 cup basil
- 0.25 cup red wine
- 1 lb favorite macaroni
- 6 servings romano cheese
- 6 servings olive oil
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.