Eggplant-Tomato Sauce
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| ¾ | cup |
sherry
dry |
*
|
| 1 | small |
onions
finely chopped |
|
| 2 | each |
garlic cloves
|
|
| ¼ | cup |
celery
chopped |
|
| 1 | cup |
eggplant
peeled, cubed |
*
|
| ½ | cup |
sweet red bell peppers
minced |
|
| ½ | teaspoon |
nutmeg
|
|
| 3 | cups |
italian plum (roma) tomatoes
chopped |
|
| 1 | tablespoon |
basil
fresh |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 177 | ml |
sherry
dry |
*
|
| 1 | small |
onions
finely chopped |
|
| 2 | each |
garlic cloves
|
|
| 59 | ml |
celery
chopped |
|
| 237 | ml |
eggplant
peeled, cubed |
*
|
| 118 | ml |
sweet red bell peppers
minced |
|
| 2.5 | ml |
nutmeg
|
|
| 7.1E+2 | ml |
italian plum (roma) tomatoes
chopped |
|
| 15 | ml |
basil
fresh |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
In a large skillet, heat oil and sherry until bubbling.
Add onion and cook for 5 minutes.
Add garlic, eggplant and pepper.
Cover and cook for 2 minutes.
Add nutmeg, basil and tomatoes.
Bring to a boil, lower heat and simmer, uncovered for 20 minutes.
Season to taste.
Serve immediately over cooked pasta.
