Mushroom and Eggplant Spaghetti Sauce 223
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 157.7
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,216.6 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 6.6 g
- Protein: 3.2 g
View full nutritional breakdown of Mushroom and Eggplant Spaghetti Sauce 223 calories by ingredient
Introduction
Every time I make my big batch sauce for pasta it always comes out different. Here is another version. Every time I make my big batch sauce for pasta it always comes out different. Here is another version.Number of Servings: 10
Ingredients
-
2 16 oz. cans Red Gold Tomato Sauce
2 16 oz. cans Red Gold diced Tomatoes
1/4 cup olive oil
1/3 cup fresh garlic, minced
1 lb. fresh mushrooms, sliced
1 lb. fresh eggplant, diced
2 oz. fresh basil
2 oz. fresh thyme
2 tbsp. chili garlic sauce
2 tsp. sea salt
1/2 tbsp. black pepper
1/2 tsp. cardamom, ground
1 tsp. cinnamon, ground
1 tbsp. wild oregano, dried
1 tsp. paprika
1/8 cup sugar(your choice)
Tips
Broth can be substituted for oil. Can simmer cook longer to meld flavors better. Stir often to prevent sauce from sticking to bottom of pot.
Directions
Prepare all ingredients.
Sauté onions until soft. Add mushrooms and eggplant and cook until halfway done. Add remaining ingredients and bring to boil. Lower heat, cover and simmer on low for 45 minutes. Stir often.
Serving Size: Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BLUEBONNETT.
Sauté onions until soft. Add mushrooms and eggplant and cook until halfway done. Add remaining ingredients and bring to boil. Lower heat, cover and simmer on low for 45 minutes. Stir often.
Serving Size: Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BLUEBONNETT.