Try this Eggplants Lasagna Kp recipe, or contribute your own.
Suggest a better descriptionSource: ?jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School) ? EGGPLANT IN TOMATO-WINE SAUCE 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. Saute till soft (I sauted at fairly high heat for about 15-20 minutes stirring a lot. I like eggplant to be prettty). When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. stir and heat gently (on low). This was actually fairly easy to make, the only time consuming paret was peeling the eggplant and chopping veges. Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 107 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 748mg | 26 % | |
Potassium 754.5mg | 20 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 9.4g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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