Eggplant Sauce for Pasta1 Servings. I would not use the sugar - instead grate a carrot.Nutritional Informationcalories662kcalprotein27.9gfat15.8gcarbs118.3gfiber31.6gsugar32gsodium2619mgcholesterol26mgsaturates7.2gtrans fat0.3gunsaturated fat13.9gIngredients1 large eggplant cut into 1" cubes2 onions sliced2 cloves garlic minced1 tablespoon olive oil1/3 cup dry white wine1 28 oz. can canned whole tomatoes1 15 oz. can tomato sauce1/2 cup fresh mushrooms sliced1/4 cup Parmesan cheese2 teaspoons basil fresh or dried2 teaspoons parsley2 teaspoons oregano1 to 2 teaspoons sugar optionalsalt and pepper to tasteDirectionsUsing a non-stick pan combine eggplant, onion, and garlic in olive oil and wine.Cook until eggplant is tender - about 1o minutes.Stir both cans of tomatoes into the pan. Mix in mushrooms, cheese, basil, oregano, and parsley.Break up tomatoes.Heat to boiling.Reduce heat and simmer about 45 minutes.Category: Pasta, Sauces, Rice, and Grains
