Condiments
Rattatouille Pasta Sauce
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A flavorful, low-fat sauce recipe.
Ingredients
Rattatouille Pasta Sauce
1 small to medium firm eggplant, cubed
2 - 3 small to medium zuchinni, sliced
1 large onion, chopped
3 - 5 cloves garlic, minced
1 28 ounce can whole, peeled tomatoes, broken up
1 28 ounce can can tomato puree (rinse cans with water or red wine and add
to pot)
lots of freshly ground pepper
2 teaspoons dried Italian herbs or 1 teaspoon basil, 1 teaspoon oregano
1 small to medium firm eggplant, cubed
2 - 3 small to medium zuchinni, sliced
1 large onion, chopped
3 - 5 cloves garlic, minced
1 28 ounce can whole, peeled tomatoes, broken up
1 28 ounce can can tomato puree (rinse cans with water or red wine and add
to pot)
lots of freshly ground pepper
2 teaspoons dried Italian herbs or 1 teaspoon basil, 1 teaspoon oregano
Instructions
Put it all into the crock pot, turn on low, and off to work. Come home and
prepare pasta or rice.
Note: I never salt the eggplant. Just buy fresh firm skinned vegetables.
I believe the bitterness comes from old ones with large seeds.
prepare pasta or rice.
Note: I never salt the eggplant. Just buy fresh firm skinned vegetables.
I believe the bitterness comes from old ones with large seeds.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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