Directions:
- Spray a large baking sheet with oil. Toss eggplant cubes with 2TB oil & spread on pan. Roast at 400F for 20-30 minutes until browned; stirring occasionally. Season with 2 tsp kosher salt after roasting & stir gently.
- Meanwhile, heat the remaining 2TB olive oil in a medium saucepan over medium heat. Add the onion & saute until softened. Add garlic and cook, stirring often, until tender but not brown, about 1 minute. Add the tomatoes and bay leaf and bring to a simmer. Reduce heat and simmer, partially covered, for 10 minutes, then uncover pan and simmer 5 minutes more. Stir in herbs, season with salt and pepper, and remove from heat; discard bay leaf.
- Add roasted eggplant to the tomato sauce and stir gently. Serve over your favorite pasta & top with grated cheese, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.96 Kcal (619 kJ) | ||
| Calories from fat | 63.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 669.06mg | 28% | |
| Potassium | 815.78mg | 17% | |
| Total Carbs | 19.54g | 7% | |
| Sugars | 12.09g | 48% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 4.35g | 9% | |
| Vitamin C | 26.5mg | 44% | |
| Iron | 1.1mg | 6% | |
| Calcium | 62mg | 6% | |
| Amount Per 100 g | |||
| Calories | 43.98 Kcal (184 kJ) | ||
| Calories from fat | 18.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 11% | |
|---|---|---|---|
| Sodium | 198.88mg | 28% | |
| Potassium | 242.49mg | 17% | |
| Total Carbs | 5.81g | 7% | |
| Sugars | 3.59g | 48% | |
| Dietary Fiber | 2.02g | 27% | |
| Protein | 1.29g | 9% | |
| Vitamin C | 7.9mg | 44% | |
| Iron | 0.3mg | 6% | |
| Calcium | 18.4mg | 6% | |
* 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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