Rating: 4 stars
22 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.

    Advertisement
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.

  • When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

Nutrition Facts

513 calories; protein 12.1g; carbohydrates 67.4g; fat 22.2g; cholesterol 54.1mg; sodium 442.3mg. Full Nutrition
Advertisement