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13Ingredients
60Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 extra virgin olive oil
- 1 eggplant (approx. 3 Cs)
- 1 shallot (finely chopped)
- 2 cloves garlic (minced)
- 16 oz. stewed tomatoes (sliced)
- 1 Tbsp. tomato paste
- 2 balsamic vinegar
- salt
- black pepper
- 1 tsp. crushed red pepper flakes
- 2 fresh basil leaves (chepped)
- 1 lb. spaghetti
- 1/4 cup Parmesan cheese (grated)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium590mg25% |
| Potassium1000mg29% |
| Protein21g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate109g36% |
| Dietary Fiber10g40% |
| Sugars13g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Edwardo 4 months ago
I’ll do this again, this dish is a 5 on flavor! Eggplant cut per recipe seemed to blend into the sauce and was not visible. Next time I’ll try adding more eggplant with some thicker pieces for visual appeal
The ingredient measurements need some editing, T, Ts and Tsp are used???