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Eggplant-Tomato Sauce

 

9

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 teaspoon olive oil
¾ cup sherry
dry
*
1 small onions
finely chopped
2 each garlic cloves
¼ cup celery
chopped
1 cup eggplant
peeled, cubed
*
½ cup sweet red bell peppers
minced
½ teaspoon nutmeg
3 cups italian plum (roma) tomatoes
chopped
1 tablespoon basil
fresh
1 x black pepper
to taste
*

Directions

In a large skillet, heat oil and sherry until bubbling.

Add onion and cook for 5 minutes.

Add garlic, eggplant and pepper.

Cover and cook for 2 minutes.

Add nutmeg, basil and tomatoes.

Bring to a boil, lower heat and simmer, uncovered for 20 minutes.

Season to taste.

Serve immediately over cooked pasta.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 3627% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 24% Vitamin C 49%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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