Emily's Super Eggplant Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 c. olive oil1 large eggplant, cut into 1/2 inch cubes1 large red or green bell pepper, chopped1 large onion, chopped2 cloves garlic, minced1 (28-oz) can diced tomatoes1 (6-oz) can tomato paste1 Tbls sugar1 c. water1 (16-oz) package uncooked egg noodles
Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
When done, transfer vegetalbes to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15-20 minutes, stirring occasionally. Serve over hot egg noodles.
*Add beans or ground turkey or beef for a complete meal. Try other additions, such as mushrooms, zucchini, or spices such as oregano. Substitue any pasta for egg noodles if desired.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHTHEBACH.
Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
When done, transfer vegetalbes to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15-20 minutes, stirring occasionally. Serve over hot egg noodles.
*Add beans or ground turkey or beef for a complete meal. Try other additions, such as mushrooms, zucchini, or spices such as oregano. Substitue any pasta for egg noodles if desired.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHTHEBACH.
Nutritional Info Amount Per Serving
- Calories: 467.4
- Total Fat: 12.6 g
- Cholesterol: 72.2 mg
- Sodium: 587.8 mg
- Total Carbs: 77.2 g
- Dietary Fiber: 8.6 g
- Protein: 14.6 g
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