Eggplant Pepper Spaghetti Sauce Recipe
Ingredients
| Olive oil | 1⁄2 Cup (8 tbs) | |
| Garlic | 2 Clove (10 gm), minced | |
| Pared and diced eggplant | 1 1⁄2 Cup (24 tbs) | |
| Ripe tomatoes | 8 , cut into pieces | |
| Basil | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Quartered ripe olives | 1⁄2 Cup (8 tbs) | |
| Anchovy fillets | 4 , cut in small pieces | |
| Capers | 1 Tablespoon | |
| Green peppers | 2 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 mg8.2%
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
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.
Chef
