Skinnytaste · by Gina Homolka★ 4.9 (43)
Eggplant and Tomato Sauce
NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 6%
CARBS 18G51% OF CAL
7G FIBER2G OTHER9G TOTAL SUGAR
FAT 7G44% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple stewed eggplant and tomato sauce fragrant with garlic and parsley. Versatile and light, serve over pasta or as a vegetable side dish.
sideitalian🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium eggplant (cut in 1/2-inch cubes)
- 4 cloves garlic (smashed and chopped)
- 2 tbsp extra virgin olive oil
- 28 oz can plum tomatoes including juice (I like Tuttorosso)
- salt and fresh ground pepper
- chopped basil or parsley (for garnish)
At a glance
PER SERVING · TIME 25M
CAL 7%·PRO 6%
CARBS 18G51% OF CAL
7G FIBER2G OTHER9G TOTAL SUGAR
FAT 7G44% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 473mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 16mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.