* Exported from MasterCook *
Roasted Eggplant Tomato Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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2 pounds eggplant -- cubed (2 one-pound eggplants)
2 pounds fresh tomatoes -- sliced thickly
3 garlic cloves -- minced
3 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
Preheat oven to 350F.
Arrange the eggplant and tomato on a 9x13-inch baking dish. Sprinkle with
garlic. Drizzle with oil. Toss to coat. Sprinkle with salt and pepper.
Bake for 30 minutes or until the tomatoes are soft and juicy and the
eggplant is tender. Stir in the herbs. Serve over hot pasta.
Serves 8
AuthorNote: Eggplants become meltingly smooth in this easy sauce.
Eggplants can be slightly bitter or watery. To combat this, salt the
eggplant slices and allow it to drain for 20 minutes, then rinse.
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 93 Calories; 6g Fat (49.6% calories
from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 130mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
