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Ingredientes
- 1 lrg onion chopped
- 1/2 c. chopped celery
- 3 x garlic cloves chopped
- 2 tsp extra virgin olive oil
- 2 c. cubed eggplant
- 2 c. minced tomatoes
- 1 3/4 c. defatted chicken stock or possibly vegetable broth
- 1/8 tsp dry thyme
- 1/8 tsp crushed rosemary
- 1/2 c. orzo or possibly other tiny pasta cooked
Direcciones
- In a 3-qt saucepan over medium heat, saute/fry the onions, celery and garlic in the oil for 3 min.
- Add in the eggplant and tomatoes. Cover and simmer for 10 min.
- Add in the stock or possibly broth, thyme and rosemary. Simmer for 20 min. Add in the pasta and heat through.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 26 | 15% |
| Total Fat 2.97g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 428mg | 18% |
| Potassium 390mg | 11% |
| Total Carbs 32.13g | 9% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.88g | 4% |
| Protein 5.37g | 9% |
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