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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.4
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 301.3 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 8.8 g
  • Protein: 10.4 g

View full nutritional breakdown of Eggplant Over Fettuccine calories by ingredient
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Eggplant Over Fettuccine

Submitted by: FLYING_V


Number of Servings: 4

Ingredients

    2 1/2 cup eggplant (cubed)
    1 zucchini
    2 teaspoon olive oil
    1 can (14.5 ounces) stewed tomatoes
    1/4 teaspoon red pepper flakes
    8 ounce fettuccine

Directions

1. In a heavy nonstick skillet, saute eggplant and zucchini in hot oil over medium-high heat until tender, 6 to 8 minutes.
2. Reduce heat
3. . Add stewed tomatoes and red pepper flakes. 4. Simmer for 5 minutes.
5. Serve over hot fettuccine.

Number of Servings: 4

Recipe submitted by SparkPeople user FLYING_V.






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