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Ingredients
US|METRIC
10 SERVINGS
- 1 eggplant (medium, diced)
- 1 white onion (large, finely chopped)
- 1 green bell pepper (medium, ribs and seeds removed, and finely chopped)
- 2 Tbsp. minced garlic
- 4 Tbsp. extra virgin olive oil
- 32 oz. tomato sauce (plain)
- 16 oz. diced tomatoes
- juice
- 3 Tbsp. tomato paste
- 2 cups water
- 2 Tbsp. sugar
- 2 salt ([1/2] tsp.)
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/3 fresh basil (] cup, chopped)
- 3 Tbsp. Italian parsley (fresh, chopped)
- 1/2 crushed red pepper flakes (] tsp.)
- 1/2 ground black pepper (] tsp.)
- 1 lb. spaghetti
- 1 cup shredded mozzarella cheese
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium650mg27% |
| Potassium780mg22% |
| Protein12g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber7g28% |
| Sugars18g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* 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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