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sauce tomate à l'aubergine express

Tomato and Eggplant Light Sauce

Course: Savory cooking basic
Cuisine: French
Prep Time: 10 minutes
Servings: 4 shares
This very quick to prepare tomato and eggplant sauce is very light as without olive oil. Great as a side with meat, fish or as a sauce for pasta.
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Ingredients

  • 1 eggplant medium size
  • 6 tablespoons tomato sauce
  • Herbes de Provence
  • salt
  • pepper

Instructions

  • Rinse eggplant and wrap well in plastic wrap, closing each end.
  • Cook in microwave 3-5 minutes depending on the size of eggplant.
  • Cut eggplant in half. Remove flesh with a table spoon, leaving skin apart.
  • Chop flesh with a knife, the back of a fork or blender to the desired fineness.
  • Pour tomato sauce into a bowl and season (salt, pepper, herbs…)
  • Mix eggplant flesh with tomato sauce. Taste and adjust seasoning.