Eggplant veggie pasta

More sharing options

Share on Twitter

5 of 5 (2)

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

Introduction

yummy :) serve next to any grilled protein + a light green salad :) yummy :) serve next to any grilled protein + a light green salad :)

Minutes to Prepare: 10

Minutes to Cook: 15

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

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.