By Lisa Newman
Tomato, Eggplant, and Sweet Potato Pasta Sauce
3 steps
Cook:40min
The Blue Zones American Kitchen - **can split into 3 Pyrex containers and freeze for 3 dinners. Or, makes enough sauce for 2 big dinners. Cook the sauce first, then prep the mashed sweet potato to add to sauce after 30 mins. Use an entire eggplant and a whole sweet potato. Cut the eggplant in thirds before chopping**
Updated at: Mon, 12 Feb 2024 23:33:56 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
9
Low
Nutrition per serving
Calories168.1 kcal (8%)
Total Fat7.7 g (11%)
Carbs24.7 g (10%)
Sugars11.8 g (13%)
Protein4.2 g (8%)
Sodium700.4 mg (35%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
¼ cupolive oil
1 ½ cupsonion
chopped
6garlic clove
minced
1 ½ cupseggplant
peeled and chopped, or whole eggplant
1 ½ teaspoonsdried basil
1 ½ teaspoonsdried parsley
1 ½ teaspoonsdried oregano
½ teaspoondried rosemary
½ teaspoondried thyme
2 x 28 ouncetomato puree
cans, or 2 quarts home-canned tomatoes pureed with their juice
0.5sweet potato
cook, peeled and mashed
1 teaspoonsalt
Instructions
Step 1
In a stockpot, heat the oil over medium-high heat. Add the onion, garlic, and eggplant, and cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes.
Step 2
Add the basil, parsley, oregano, rosemary, thyme, and pureed tomatoes. Simmer for 30 minutes. NOTE: In place of the listed herbs, you can substitute 1 1/2 tablespoons of Italian seasoning.
Step 3
Add the sweet potato and salt, and cook, stirring, until heated through. Taste and adjust the seasoning as needed.
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