Try this Spaghetti with eggplant recipe, or contribute your own.
Suggest a better description1. Preheat the oven and line a baking tray with non-stick paper. Toss the
eggplant with the oil and place on the baking tray. Bake for 20 minutes.
2. Coat a pan with cooking spray and heat. Add the onion and cook until
soft. Add the garlic, tomatoes and stock and simmer for 20 minutes. Stir
through the sugar, parsley and basil. Season with salt and pepper.
3. While the tomato mixture is cooking, cook the spaghetti in boiling salted
water. Drain. Stir the cooked eggplant into the tomato sauce and toss with
the spaghetti. Serve in warm bowls, scattered with parmesan.
Nutrition (calculated from recipe ingredients)
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Energy: 1983 kilojoules
Energy From Fat: 287 kilojoules
Total Fat: 7.9g
Cholesterol: 7.8mg
Sodium: 307.1mg
Potassium: 850.9mg
Carbohydrates: 84.3g
Fiber: 9.8g
Sugar: 5.8g
Protein: 18.5g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 467 | ||
Calories from Fat: 97 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 196.3mg | 7 % | |
Potassium 547.7mg | 14 % | |
Total Carbohydrate 76.8g | 23 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 69.2g | ||
Protein 16.3g | 23 % | |
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: 467
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