Beth's Eggplant Vegetable Spaghetti Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
300 grams Cherry Tomatoes (Pint = 300g) 260 grams Vine Tomato (2 tomatoes)140 grams Tomatillos (2 small)215 grams Roma Tomatoes (2 tomatoes)120 grams green bell pepper (1 pepper) 220 grams Eggplant, fresh (1 medium)120 grams Zucchini (1 small)175 grams Mushrooms (about half of a 12 oz package) 100 grams Onions (about 4 1/4'' slices of a large onion)0.5 tbsp Extra Virgin Olive Oil 425 grams Muir Glen Organic Tomato Sauce (No Salt Added) (1 can)8.5 grams Kirkland Minced California Garlic (5 calories per Tbsp)
Cut all vegetables to your preference. I cut them big enough to taste each individual flavor, however, some people prefer a more "minced" texture to their sauce.
Heat up a large skillet with EVOO. Cook tomatoes, tomatillos, pepper, and onion for about an hour, stirring occasionally. Your tomatoes should look more and more like sauce as the hour goes on. add the tomato sauce, garlic, eggplant, zucchini and mushrooms and cook until the hardest vegetables are tender.
Season with italian seasoning and Mrs. Dash to taste.
I serve 250g portions with edamame pasta to keep the dish vegan.
Enjoy!
Serving Size: Makes 6 servings of about 250g each
Heat up a large skillet with EVOO. Cook tomatoes, tomatillos, pepper, and onion for about an hour, stirring occasionally. Your tomatoes should look more and more like sauce as the hour goes on. add the tomato sauce, garlic, eggplant, zucchini and mushrooms and cook until the hardest vegetables are tender.
Season with italian seasoning and Mrs. Dash to taste.
I serve 250g portions with edamame pasta to keep the dish vegan.
Enjoy!
Serving Size: Makes 6 servings of about 250g each
Nutritional Info Amount Per Serving
- Calories: 97.0
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 30.0 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.8 g
- Protein: 4.1 g
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