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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplants (large, or two medium)
- salt
- 3 Tbsp. olive oil (or ghee)
- ground black pepper (Freshly)
- 1 onion (medium, chopped)
- 2 cloves garlic (minced)
- 2 cups chopped tomatoes (– I used the roasted tomatoes Lydia cooked up the other day)
- 1 Tbsp. fresh oregano (or a teaspoon and a half dry oregano)
- 2 tsp. red pepper flakes
- 1/4 cup basil (fresh, chopped, – I didn’t have any fresh, but Lydia made some fresh pesto the other day, and I use a couple of teaspoons of that)
- 1 lb. pasta (your choice – tonight we used fresh rustic noodles picked up at our local farmers market)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium830mg24% |
| Protein18g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate100g33% |
| Dietary Fiber10g40% |
| Sugars10g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium8% |
| Iron25% |
* 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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