Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 onion, finely chopped
- •1 carrot, finely chopped
- •1 clove garlic, chopped
- •1 (14.5 ounce) can whole peeled tomatoes
- •½ teaspoon white sugar
- •salt and ground black pepper to taste
- •½ cup vegetable oil for frying
- •1 eggplant, thinly sliced
- •2 tablespoons pitted Kalamata olives, sliced
Instructions
- Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
- Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
- Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.
Nutritional Facts
Per 4 servings
- Calories: 177
- Carbohydrate: 21g
- Fat: 10g
- Fiber: 7g
- Protein: 3g
- Sugar: 9g
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