Spaghetti with Eggplant Sauce
|Freshly grated parmesan cheese||3 Tablespoon (Preferably Parmigiano Reggiano)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), cut in half|
|Sweet red pepper||1 , diced|
|Green pepper||1 , diced|
|Eggplant||1 Pound, peeled and cut in 1/2-inch cubes (1 Eggplant, 500 G)|
|Pitted ripe olives||8 , chopped|
|Canned tomatoes||19 Ounce, undrained (1 Can)|
|Dried basil||1 Teaspoon|
|Drained capers||1 Teaspoon|
|Freshly ground pepper||To Taste|
Eggplant Sauce: In large heavy saucepan, heat oil; saute garlic until golden, then remove and discard.
Add peppers, eggplant and olives; cook, stirring, for 5 to 8 minutes or until tender.
Stir in tomatoes, anchovies, if using, basil, capers, and pepper to taste.
Cover and simmer, stirring occasionally, for 20 minutes.
Meanwhile, bring large pot of salted water to boil.
Add spaghetti and cook until al dente (tender but firm).
Drain and toss with Eggplant Sauce.
Pass Parmesan for topping.
Calories 671 Calories from Fat 178
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 9.9 mg3.3%
Sodium 434.4 mg18.1%
Total Carbohydrates 108 g36%
Dietary Fiber 8.3 g33.4%
Sugars 5 g
Protein 25 g50.6%
Vitamin A 45.4% Vitamin C 145.1%
Calcium 26.9% Iron 40.1%
*Based on a 2000 Calorie diet