Ingredientes para Eggplant Pasta Sauce
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 large eggplant (about 1 pound), diced
- 1 bell pepper (any color), diced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup pitted Kalamata olives (halved)
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt to taste
- fresh ground black pepper to taste
- Tomato Paste
- 1/2 cup dry red wine (optional)
- 1/4 teaspoon red pepper flakes (optional)
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Cómo preparar Eggplant Pasta Sauce
- Heat 2 tablespoons of olive oil over medium-low heat in a large skillet.
- Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
- Add 1 large eggplant (about 1 pound), diced, and 1 bell pepper (any color), diced. Toss to coat with oil and cook for 5-7 minutes, until slightly softened.
- Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup pitted Kalamata olives (halved), and 2 tablespoons capers.
- Add 1/2 cup dry red wine (optional), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (optional), salt and pepper to taste. Stir well and bring to a simmer.
- Reduce heat to low, cover, and simmer gently for about 1 hour, stirring occasionally to prevent sticking. Add 1-2 tablespoons of water if the sauce becomes too thick.
- Taste and adjust seasonings as needed before serving over your favorite pasta.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
39g
Fat
3g
Carbs
6g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Sauces Condiments Etc Vegetables European Dinner Party Low Fat Vegan Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Savory Sauces Healthy 2 Low In Something Peppers Tomatoes 4 Hours Or Less
