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Eggplant Pasta Sauce

The.Southerner's picture
Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm), minced
  Eggplant 1 Pound, unpeeled and chopped (Medium Sized)
  Green bell peppers 2 , diced
  Tomatoes 3 Cup (48 tbs), peeled and chopped
  Sliced black olives 3⁄4 Cup (12 tbs)
  Capers 4 Tablespoon
  Crushed oregano 1 Teaspoon
  Crushed basil 1⁄2 Teaspoon
  Tomato paste 12 Ounce
  Dry white wine 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In a large skillet, saute garlic in oil.
Add eggplant, pepper, tomatoes, olives, and capers.
Stir well to combine with oil.
Add remaining ingredients.
Cover and simmer for 1 hour.
Stir occasionally and add more white wine if necessary.
Will keep in refrigerator for three weeks.
May be served cold as vegetable or hot ever pasta.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

Rate It

Your rating: None
4.34375
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1865 Calories from Fat 852

% Daily Value*

Total Fat 99 g151.8%

Saturated Fat 10.9 g54.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2296.7 mg95.7%

Total Carbohydrates 162 g54%

Dietary Fiber 44.8 g179.2%

Sugars 79.3 g

Protein 31 g62.4%

Vitamin A 235% Vitamin C 681.5%

Calcium 66.5% Iron 105.5%

*Based on a 2000 Calorie diet

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Eggplant Pasta Sauce Recipe