Eggplant Marinara with Sun Dried Tomatoes

This super easy Eggplant Marinara with Sun Dried Tomatoes is a plant based, gluten free, vegan meal for Meatless Monday or any day.

Eggplant Marinara with Sun Dried Tomatoes

Dehydrated veggies are a fabulous way to add extra flavor and nutrition to recipes. I remember my grandmother keeping a container of dried mushrooms in the cupboard to add to her famous barley soup. One of my favorite ingredients to enhance the flavor of sauces is sun dried tomatoes. This Eggplant Marinara with Sun Dried Tomatoes recipe is super easy and made with only a few ingredients.

There are a few varieties of sun dried tomatoes available including dried in a package or in a jar with oil. This dish uses the non-oil variety since the marinara sauce already contains some olive oil. I love the kind stored in olive oil for grain bowls and salads to add some extra flavor and smooth texture.

Meatless meals are becoming more popular as we learn more about the benefits of plant forward or plant centered diets. There’s no need to identify as vegetarian or vegan to prioritize some plant based meals on your weekly menu. We can all benefit from more fruit, veggies, nuts, beans, seeds and whole grains.

Not only is this tasty meal vegan and vegetarian but it’s also gluten free. Serve it over whole grain pasta, black rice, freekeh, farro or sorghum. Enjoy some on a whole grain flatbread or wrap, or use as a dip with whole grain naan or other crusty bread. Turn it into a high protein meal that’s still plant based by adding pasta made from black beans, lentils, edamame or chick peas. 

To mix it up, add mozzarella, parmesan cheese, chicken or fish as a protein source if desired. If you like it spicy, add more cayenne or crushed red pepper. One serving of this recipe contains only 156mg of sodium, and you will never miss the excess! Promise!

Eggplant Marinara with Sun Dried Tomatoes

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Servings 0

Calories

Ingredients

  

• 1 Tablespoon Extra Virgin olive oil
• 1 eggplant 1-1 ¼ pounds, cubed
• 1 jar approximately 3 cups low sodium marinara sauce
• ½ cup packaged and dry sun dried tomatoes not from a jar
• 2 pinches cayenne pepper
• ¼ teaspoon black pepper

Instructions

 

• In a pot with a lid, saute eggplant in olive oil over medium-high heat until it softens, approximately 5 minutes. Add sun dried tomatoes and marinara sauce. Stir, cover and reduce heat to low-medium. Simmer, stirring occasionally for 45 minutes to 1 hour. The longer cooking time yields softer eggplant.

Notes

Serving size- 1 cup
Makes 5 servings:
159 calories, 7g fat, .4g sat fat, 0mg chol, 156mg sodium, 19g carbs, 6.4g fiber, 12g sugar, 4g protein

Notes:
Serve over 1 cup of whole grain pasta for an additional 180-200 calories for an easy vegan meal, or over black bean, edamame or quinoa pasta if keeping it gluten free.

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