Margaret S Eggplant Spaghetti
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Eggplant||1 , cut into 1/2 inch cubes|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Parsley flakes/1 tablespoon minced fresh parsley||2 Teaspoon|
|Canned italian style tomatoes||28 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Canned tomato puree||10 1⁄2 Ounce (1 Can)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Canned mushrooms/1 cup fresh mushrooms, braised||4 Ounce, drained (1 Can)|
|Crushed oregano||2 Teaspoon|
|Whole wheat spaghetti||1 Pound, cooked until just tender and drained|
|Freshly grated parmesan cheese||1 Tablespoon|
Heat oil in Dutch oven over medium heat.
Cook eggplant, onion, and garlic for 8 minutes or until onion is tender.
Add remaining ingredients, up to spaghetti; stir to break up the tomatoes.
Reduce heat, cover, and simmer at least 45 minutes.
Pour over hot spaghetti, garnish with Parmesan cheese and parsley, if desired, and serve immediately.
Serving size: Complete recipe
Calories 3031 Calories from Fat 769
% Daily Value*
Total Fat 88 g134.7%
Saturated Fat 14 g69.8%
Trans Fat 0 g
Cholesterol 13.2 mg4.4%
Sodium 4337.6 mg180.7%
Total Carbohydrates 485 g161.8%
Dietary Fiber 39.9 g159.4%
Sugars 68.8 g
Protein 99 g198.6%
Vitamin A 224.7% Vitamin C 375.3%
Calcium 96.7% Iron 235.5%
*Based on a 2000 Calorie diet