Method
Step 1
Heat oil over medium heat in a deep saucepan. Add garlic, onion, fry 5 mins; until onion softens.
Step 2
Add eggplant, salt, and herbs and stir. Cover, cook over medium heat, stirring occasionally; 15 mins or until eggplant is soft.
Step 3
Add tomatoes, including juice; simmer further 10 mins (break tomatoes into smaller pieces with a spoon as sauce simmers, if desired).
Step 4
Serve hot over low protein pasta with fresh basil, or parsley.
Top tip:
Try serving over low protein rice, or a small baked potato if your protein allowance permits.
For a spicy version, replace dried basil and oregano with 1 tsp cumin and 1 tsp chilli powder.
Sauce stays fresh in an airtight container, in the refrigerator for 3-4 days.
Ingredients
- 1 Tbsp olive oil
- 2 tsp crushed garlic
- 1 onion, peeled, diced
- 1 large eggplant, cut into 2cm cubes
- 1 tsp each, salt, dried basil, dried oregano
- 800g can whole, peeled tomatoes
- Pepper, to taste
- Fresh basil or parsley, optional (for garnish)
Table
