Spaghetti With Eggplant Sauce
|Vegetable oil||3 Tablespoon (Of Your Choice)|
|Eggplant||1 , cut into cubes (Do Not Peel)|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Green bell pepper||1 , sliced|
|Chopped italian plum tomatoes||1 Cup (16 tbs)|
|No salt added tomato juice||1 Cup (16 tbs)|
|Spaghetti noodles||12 Ounce|
Heat oil in a large skillet, stockpot or Dutch oven over medium-high heat.
Add eggplant and saute about 7 minutes.
Add onion, garlic and bell pepper.
Saute 3 additional minutes, or until tender.
In a bowl, combine tomatoes, tomato juice and herbs.
Add to eggplant mixture.
Reduce heat, cover and simmer 1/2 hour.
Cook spaghetti according to package directions, omitting salt.
Drain and combine with eggplant sauce before serving.
SPRINKLE CHEESE IF DESIRED.
Serving size: Complete recipe
Calories 1862 Calories from Fat 453
% Daily Value*
Total Fat 52 g79.3%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 560 mg23.3%
Total Carbohydrates 319 g106.5%
Dietary Fiber 22 g87.8%
Sugars 31.9 g
Protein 61 g121.8%
Vitamin A 79.3% Vitamin C 340.9%
Calcium 48.9% Iron 97.9%
*Based on a 2000 Calorie diet