Beth's Eggplant Vegetable Spaghetti Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Beth's Eggplant Vegetable Spaghetti Sauce calories by ingredient
Introduction
With 30g of sodium per serving and at under 100 calories, I have hit the jackpot. A flavorful, vegan spaghetti sauce that can hide some hard to sell veggies from the kids!Everything is measured in grams so you can be as accurate as you want to be. With 30g of sodium per serving and at under 100 calories, I have hit the jackpot. A flavorful, vegan spaghetti sauce that can hide some hard to sell veggies from the kids!
Everything is measured in grams so you can be as accurate as you want to be.
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)
Directions
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!
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!
of about 250g each