5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.9
  • Total Fat: 13.9 g
  • Cholesterol: 4.9 mg
  • Sodium: 613.5 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.3 g

View full nutritional breakdown of Eggplant veggie pasta calories by ingredient
Report Inappropriate Recipe

Eggplant veggie pasta

Submitted by: Y_GHAZALY

Introduction

yummy :) serve next to any grilled protein + a light green salad :) yummy :) serve next to any grilled protein + a light green salad :)
Number of Servings: 4

Ingredients


    * Eggplant, fresh, 450 grams= 3 medium/small
    * Olive Oil, 2 tbsp
    * Garlic, 1 tsp , minced
    * Onions, raw, 1 medium (chopped)
    * Mushrooms, canned, 0.5 cup
    * Green Peppers (bell peppers), 0.5 cup, chopped
    * *Peppers, sweet, red, fresh, 0.5 cup, chopped
    * Red Ripe Tomatoes, 2 medium whole, pureed with water in a blender.
    * Tomato Paste, 0.125 cup (= 2 tbsp)
    * Parmesan Cheese, grated, 0.25 cup
    *Kalamata Olives 46 grams (pitted), chopped
    *Green Olives, 40 grams (pitted), chopped
    *2 tbsp oregano + 1 tsp chilli flakes + 1/2 tsp garlic powder

SparkPeople Sponsored Video


Directions

1- peel & slice eggplants lengthwise.
2- sprinkle with salt & cover with a paper towel, wait for 30 minutes (to drain out fluids + bitterness).
3- rinse from salt then pat dry. Cut into thin strips (like fettucine).
4- saute onions + garlic in oil then add eggplant till browned up.
5- add peppers + mushroom (use more PAM if needed).
6- Add spices + tomato puree+paste.
7- Simmer till thickened up. Add cheese & serve.
makes 2 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user Y_GHAZALY.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe