Eggplant 'Spaghetti' Sauce

Ingredients:

• 1 small eggplant, cut lengthwise into 1/2-inch slices
• 1 tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 (28 oz.) plum tomatoes
• 2 tbsp. tomato paste
• 2 tbsp. chopped fresh basil

Makes 4 Servings (5 cups total)

1. Preheat the broiler.
2. Lightly coat the eggplant slices with olive oil cooking spray. Place on a broiler-pan rack and broil until egg plant slices are brown on both sides.
3. Heat the oil in a 3-qruart saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until tender. Stir in the tomatoes (with juice), tomato paste, and basil. Cook, stirring to break up the tomatoes, for 5 minutes, or until the mixture begins to boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, for 15 minutes. Add the eggplant, stir to combine, and simmer for another 5 minutes. (Keeps covered in the refrigerator for 1 week.)

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is a new take on spaghetti and it is so good. This recipe was originally created to serve over cooked spaghetti squash but this sauce is so good you can serve this over chicken, pasta, meatballs, fish, vegetables and even as a pizza sauce. This sauce is so rich and flavorful you will never buy jarred sauce again. I do highly recommend pureeing the sauce after it's been cooked to make it thick and hearty so it will be easy to enjoy.