Eggplant veggie pasta
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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