Directions:
- Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
- Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
- Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.83 Kcal (1163 kJ) | ||
| Calories from fat | 42.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Sodium | 12.11mg | 1% | |
| Potassium | 296.44mg | 6% | |
| Total Carbs | 49.92g | 17% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 9.89g | 40% | |
| Protein | 10.54g | 21% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 2.4mg | 13% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 148.99 Kcal (624 kJ) | ||
| Calories from fat | 22.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 7% | |
|---|---|---|---|
| Sodium | 6.49mg | 1% | |
| Potassium | 158.97mg | 6% | |
| Total Carbs | 26.77g | 17% | |
| Sugars | 3.72g | 28% | |
| Dietary Fiber | 5.3g | 40% | |
| Protein | 5.65g | 21% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 1.3mg | 13% | |
| Calcium | 21.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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