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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 yellow onion (chopped)
- 1 zucchini (small, quartered lengthwise and sliced)
- 1 eggplant (small, about 1 lb., cut into 3/4-inch cubes)
- 1 1/2 cups tomato sauce (spicy, homemade, see related recipe at left or purchased)
- 2 Tbsp. warm water
- 2 Tbsp. tomato paste
- 1 Tbsp. red wine vinegar
- 1 tsp. sugar
- 1 Tbsp. capers (rinsed and drained, see note above)
- 2 Tbsp. pine nuts (toasted)
- salt (to taste, plus 2 Tbs.)
- freshly ground pepper (to taste)
- 1 lb. rigatoni
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium730mg30% |
| Potassium960mg27% |
| Protein11g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber9g36% |
| Sugars16g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium8% |
| Iron20% |
* 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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