Eggplant Pepper Spaghetti Sauce Recipe

Summary

Health IndexAverageCuisine
Course

Ingredients

 Olive oil1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced
 Pared and diced eggplant1 1⁄2 Cup (24 tbs)
 Ripe tomatoes8 , cut into pieces
 Basil1 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Quartered ripe olives1⁄2 Cup (8 tbs)
 Anchovy fillets4 , cut in small pieces
 Capers1 Tablespoon
 Green peppers2 Medium, cut into thin strips

Nutrition Facts

Serving size: Complete recipe

Calories 1539 Calories from Fat 1182

% Daily Value*

Total Fat 133 g204.8%

Saturated Fat 15.5 g77.5%

Trans Fat 0 g

Cholesterol 24.6 mg

Sodium 3419 mg142.5%

Total Carbohydrates 85 g28.4%

Dietary Fiber 29.5 g117.8%

Sugars 41.7 g

Protein 22 g44.7%

Vitamin A 193.4% Vitamin C 631.1%

Calcium 32.4% Iron 30.4%

*Based on a 2000 Calorie diet

Directions

Heat the olive oil in a large skillet.
Add the garlic and cook until slightly browned.
Stir in the eggplant and tomatoes.
Simmer, covered, about 30 minutes, stirring occasionally.
Uncover and simmer about 15 minutes longer, stirring occasionally.
3.
Blend in remaining ingredients; simmer 10 to 15 minutes, or until of desired consistency.
Serve immediately over cooked spaghetti.
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