Basil CInnamon Eggplant Veal Pepper Tomato Sauce Dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
452 gram(s) Veal (Superior Farms) ground 10% fat/90% lean 1/4lb=4oz=113g (by PRETTYHAPPY) 3 cup 365 organic portobello mushroom pasta sauce (by BLUEBEYLABEE) 1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 2 cup, chopped Green Peppers (bell peppers) 1 cup, chopped Onions, raw 2 tbsp Cinnamon, ground 2 tbsp Basil 3/4 cup water
Cut up all vegetables, leave skin on eggplant.
Layer onions, eggplant, pepper, then ground veal into Instant Pot. Pour pasta sauce over all, add 3/4 cup water to jar to rinse and pour over all. Add cinnamon and basil. Stir. Pressure cook 14 minutes.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMBLEEBEAR2152.
Layer onions, eggplant, pepper, then ground veal into Instant Pot. Pour pasta sauce over all, add 3/4 cup water to jar to rinse and pour over all. Add cinnamon and basil. Stir. Pressure cook 14 minutes.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMBLEEBEAR2152.
Nutritional Info Amount Per Serving
- Calories: 344.1
- Total Fat: 15.6 g
- Cholesterol: 85.0 mg
- Sodium: 772.6 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 9.9 g
- Protein: 26.7 g
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