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Eggplant-Tomato Sauce

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Submitted by teri416

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 5
TEASPOON ML OLIVE OIL
¾ 177
CUP ML SHERRY
dry *
1 1
SMALL SMALL ONIONS
finely chopped
2 2
EACH EACH GARLIC CLOVES
¼ 59
CUP ML CELERY
chopped
1 237
CUP ML EGGPLANT
peeled, cubed *
½ 118
CUP ML SWEET RED BELL PEPPERS
minced
½ 2.5
TEASPOON ML NUTMEG
3 7.1E+2
1 15
TABLESPOON ML BASIL
fresh
1 1
X 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 Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 36 27% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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