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Ingredients

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

Nutrition Info

177.3 calories carbohydrate: 21 g cholesterol: : - fat: 10.4 g fiber: 7.2 g protein: 3.2 g saturatedFat: 1.4 g servingSize: - sodium: 432.6 mg sugar: 9.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

A vegan version of a great Italian pasta sauce that showcases eggplant. Just stir in your favorite pasta once it's done!