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Fettuccine With Eggplant Sauce

Diabetic.Foodie's picture
  Eggplant 12 Ounce (1 Small Sized)
  Olive oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomato sauce 15 Ounce (1 Can)
  Canned italian style stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Green sweet peppers 1 Medium, cut into strips
  Dried basil 2 Teaspoon, crushed
  Dried oregano 1 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Dried fettuccine 12 Ounce

If desired, peel eggplant.
Cut eggplant into 1/2-inch cubes.
In a large saucepan cook eggplant in hot oil about 7 minutes or until nearly tender.
Add onion and garlic; cook and stir for 3 minutes more.
Stir in tomato sauce, undrained tomatoes, sweet pepper, basil, and oregano.
Bring to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Add salt and pepper.
Meanwhile, cook pasta according to package directions; drain and return to saucepan.
Pour the eggplant mixture over cooked pasta; toss gently to coat.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1927 Calories from Fat 354

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 4.8 g23.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3641.6 mg151.7%

Total Carbohydrates 341 g113.8%

Dietary Fiber 44.4 g177.7%

Sugars 60 g

Protein 59 g118.7%

Vitamin A 89.6% Vitamin C 344.3%

Calcium 56.2% Iron 134.1%

*Based on a 2000 Calorie diet


Fettuccine With Eggplant Sauce Recipe