Try this Dans Vegetarian Spaghetti Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a pan and fry the onion and garlic until softened. Add the eggplant (or zucchini), pepper, tomatoes wine, herbs, salt and pepper. Bring to the boil, reduce heat to simmer and cook, covered for 30 minutes. Stir in the mushrooms and the tomato paste and cook for 5 more minutes. Cook the spaghetti according to directions to the "al dente" stage, drain well and serve with the sauce. Pass the grated cheese separately. There is a different taste depending on if you use eggplant or zucchini. However, both are very good. Posted to MM-Recipes Digest V4 #245 by scotlyn@juno.com (Daniel S Johnson) on Sep 15, 1997
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Serving Size: 1 Serving (477g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 509 | ||
Calories from Fat: 37 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.7mg | 5 % | |
Potassium 573mg | 15 % | |
Total Carbohydrate 90.5g | 27 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 85.5g | ||
Protein 15.8g | 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: 509
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