A rather wet version of the French classic
Use a pot with a lid that has a vent for this recipe.
Saute eggplant in flavored oil; add and saute onions, peppers and garlic. Salt lightly to prevent burning. When vegetables begin to soften, add all remaining ingredients including spices. Cover and simmer for 20 minutes, then remove the cover and simmer 10 minutes more to reduce liquid. Serve over noodles. Top with parmesan cheese.
Crush rosemary in a mortar and pestle before adding.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 390 | ||
Calories from Fat: 37 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 63.7mg | 20 % | |
Sodium 45.9mg | 2 % | |
Potassium 1034.1mg | 27 % | |
Total Carbohydrate 76.9g | 23 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 67g | ||
Protein 15g | 21 % | |
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: 390
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