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Eggplant Sauce
Source: dLife

A thick tomato sauce with eggplant and capers.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 129.8
Total Carbs 22.7 g
Dietary Fiber 9.5 g
Sugars 7.5 g
Total Fat 3.3 g
Saturated Fat 0.4 g
Unsaturated Fat 0.5 g
Potassium 744.4 mg
Protein 4.1 g
Sodium 253.5 mg
Dietary Exchanges
1/2 Fat , 4 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  whole eggplant
1 cup  fresh chopped onion
0 1/2 cup  medium green bell peppers
6 each  medium garlic cloves
2 tbsp  olive oil
3 cup  chopped tomato
0 3/4 tsp  tarragon, leaves, ground
0 3/4 tsp  ground thyme
28 oz  canned, crushed tomatoes
0 1/2 cup  red wine
2 tbsp  capers, drained
2 tsp  sugar
0 1/2 tsp  salt
0 1/4 tsp  black pepper
  1. Cook eggplant, onion, bell pepper, and garlic in oil 5 minutes. Mix in chopped tomatoes, tarragon, and thyme and cook 5 to 7 minutes.
  2. Mix in canned tomatoes, wine, capers, and sugar and bring to a boil. Lower heat, place lid on pot, and simmer 20 minutes. Take lid off pot, and simmer 10 minutes. Season with salt and pepper.

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