Emily's Super Eggplant Sauce recipe

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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

Nutrition Info

512.5 calories
carbohydrate: 67.4 g
cholesterol: 54.1 mg
fat: 22.2 g
fiber: 7.1 g
protein: 12.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 442.3 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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