|Onions||2 , sliced|
|Sweet red pepper||1 , sliced|
|Garlic||1 Clove (5 gm) , minced|
|Olive oil||2 Tablespoon|
|Canned plum tomatoes||28 Ounce (1 Can, 798 Milliliter)|
|Chopped fresh parsley||1/4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1/4 Cup (4 tbs)|
With fork, pierce eggplant all over; wrap in paper towel and place on plate.
Microwave at High for 8 to 10 minutes or until softened and skin is wrinkled, turning over halfway through.
Let stand for 10 minutes.
In 12-cup (3 L) casserole, combine onions, red pepper, garlic and oil; cover with waxed paper and microwave at High for 2 minutes or until softened, stirring once.
Add tomatoes and microwave, covered with waxed paper, at High for 15 minutes, stirring twice.
Scoop out eggplant flesh and stir into tomato mixture along with parsley.
Season with salt and pepper to taste.
In large pot of boiling salted water, cook linguine according to package directions or until al dente (tender but firm); drain.
Toss with tomato sauce mixture and serve.
Pass Parmesan cheese separately.
Serving size Complete recipe
Calories 2102Calories from Fat 356
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 11 g55%
Trans Fat 0 g
Sodium 2747 mg114.46%
Total Carbohydrates 343 g114.3%
Dietary Fiber 37 g148%
Sugars 52 g
Protein 81 g162%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet