Servings: 4

1 medium eggplant, cut in 1/2-inch cubes 1 medium eggplant, cut in ½-inch cubes
4 cloves garlic, smashed and chopped 4 cloves garlic, smashed and chopped
2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
28 oz can plum tomatoes including juice, I like Tuttorosso 28 oz can plum tomatoes including juice, I like Tuttorosso
salt and fresh ground pepper salt and fresh ground pepper
chopped basil or parsley, for garnish chopped basil or parsley, for garnish

Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
Add eggplant and cook about 3 minutes, until it begins to soften.
Coarsely chop tomatoes and add them to the skillet along with the juices.
Season with salt and pepper and simmer, uncovered about 15 to 20 minutes.
Add fresh chopped herbs and serve over your favorite pasta.

Served over 2 ounces uncooked pasta, it would be 8 WW smart points per serving.  Served over 2 ounces uncooked pasta, it would be 8 WW smart points per serving.