Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Oil
- 1 lrg Onion, sliced
- 1 x Clove garlic, chopped
- 1 lb Eggplant or possibly zucchini, Minced into large pcs
- 1 x Green pepper, minced
- 1 lb Fresh tomatoes, peeled and Roughly minced
- 1 can (15 ounce) whole canned Tomatoes
- 1/2 c. Red wine
- 1/2 tsp Dry basil
- 1/2 tsp Dry oregano Salt Freshly grnd black pepper
- 4 ounce (about a c.) sliced fresh Mushrooms
- 1 1/2 Tbsp. Tomato paste
- 1 lb Spaghetti Grated parmesan or possibly romano Cheese to serve
Direcciones
- Heat the oil in a pan and fry the onion and garlic till softened. Add in the eggplant (or possibly zucchini), pepper, tomatoes wine, herbs, salt and pepper.
- Bring to the boil, reduce heat to simmer and cook, covered for 30 min.
- Stir in the mushrooms and the tomato paste and cook for 5 more min.
- Cook the spaghetti according to directions to the "al dente" stage, drain well and serve with the sauce. Pass the grated cheese separately.
- There is a different taste depending on if you use eggplant or possibly zucchini.
- However, both are very good.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 4 servings | |
| Calories 549 | |
| Calories from Fat 49 | 9% |
| Total Fat 5.66g | 7% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 992mg | 28% |
| Total Carbs 102.28g | 27% |
| Dietary Fiber 9.7g | 32% |
| Sugars 11.98g | 8% |
| Protein 17.9g | 29% |
