Vegetarian

Aubergine Italiano Sauce is for Lunch.

Aubergine Italiano Sauce takes 15 minutes to prepare.

Aubergine Italiano Sauce takes 30 minutes to cook.

Aubergine Italiano Sauce makes 4 servings.

The ingredients for Aubergine Italiano Sauce are:

1 lg aubergine (eggplant)
10 cloves of garlic
1 tbsp olive oil
salt & pepper (to taste)
1 large bunch fresh parsley
1/2 cup reduced-sodium chicken/vegetable broth
1 can diced tomatoes
1 tbsp shredded parmesan cheese/serving (optional)

Here is how you make Aubergine Italiano Sauce:

Makes 4 servingsPrep: Slice aubergine (eggplant) into 1/4" slicesSoak aubergine in salted water for 1/2 to 1 hour to remove bitterness Dry aubergine and dice into 1/4" cubesPeel and chop garlicRinse and chop fresh parsleyCooking:Saute garlic in olive oil briefly before adding diced aubergine. As oil is soaked up by aubergine, add chicken stock as needed to continue sauteing aubergine until soft. Add diced tomato, salt, and pepper to aubergine. Cover and simmer for 20 minutes. A few minutes before serving, stir in fresh parsley. Use sauce over whole wheat pasta of choice and top with freshly grated/shredded parmesan cheese.Number of Servings: 4Recipe submitted by SparkPeople user CB4CYNERGY.

The nutritional information for Aubergine Italiano Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 104.5

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 417.5 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 5.0 g
• Protein: 3.2 g

Aubergine Italiano Sauce is Italian cuisine.