Eggplant Marinara with Sun Dried Tomatoes
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.
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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