Emily's Super Eggplant Sauce
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Description
This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.
Ingredients
- ½ cup olive oil
- 1 large eggplant, cut into 1/2 inch cubes
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon sugar
- 1 cup water
- 1 (16 ounce) package uncooked egg noodles
Directions
- 1. Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
- 2. Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
- 3. When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
Nutrition Facts
serving: 6 servings
calories: 512.5 kcal
carbohydrates: 67.4 g
protein: 12.1 g
saturated fat: 3.3 g
cholesterol: 54.1 mg
sodium: 442.3 mg
fiber: 7.1 g
sugar: 14.4 g
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