Try this Eggplant and Pasta in Tomato-Wine Sauce recipe, or contribute your own.
Suggest a better descriptionCook 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 When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. Stir and heat gently (on low). Recipe By : Net
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 161 | ||
Calories from Fat: 25 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 420.3mg | 14 % | |
Potassium 467.5mg | 12 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.7g | ||
Protein 22.8g | 33 % | |
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: 161
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