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Eggplant & Pasta in Tomato-Wine Sauce

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Submitted by bellagem

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

2 473
CUPS ML PASTA SHELLS *
79
CUP ML WATER
¼ 59
CUP ML VINEGAR
1 1
LARGE LARGE EGGPLANT
peeled and cubed *
1 1
SMALL SMALL RED ONION
chopped
½ 118
CUP ML MUSHROOMS
chopped *
1 1
EACH EACH GREEN BELL PEPPERS
chopped
½ 118
CUP ML CHIVES
chopped *
2 3E+1
TABLESPOONS ML GARLIC
minced
1 1
MEDIUM MEDIUM TOMATOES
chopped
10 289
OUNCES ML/G TOMATO SAUCE
3 45
TABLESPOONS ML OREGANO *
½ 2.5
TEASPOON ML SALT
(or less)
1 1
X X BLACK PEPPER
ground *
¼ 59
CUP ML RED WINE *

Directions

Cook pasta shells.

While cooking pasta heat a large skillet with the water and vinegar.

When getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms.

Sauté until soft When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.

Stir and heat gently (on low).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 74 4% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 314mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 13% Vitamin C 72%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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