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Ingredientes
- 1/2 c. veg. oil
- 1 sm. eggplant, cut into 1 inch cubes
- 1/2 pound fresh mushrooms, sliced
- 1 c. minced onion
- 1/4 c. minced fresh parsley
- 1 clove garlic, chopped
- 2 lbs. tomatoes, cut up
- 2 (6 ounce.) cans tomato paste
- 1 (8 ounce.) can tomato sauce
- 1 c. water
- 3/4 teaspoon dry oregano leaves
- 1/2 teaspoon dry thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 drops Tabasco sauce
- 1 pound rigatoni, cooked and liquid removed
Direcciones
- Heat oil in a 4 qt Dutch oven over medium heat for 3 min or possibly till warm. Add in eggplant, mushrooms, onion, parsley and garlic. Saute/fry for 10 min or possibly till tender. Meanwhile, puree tomatoes in blender. Stir pureed tomatoes and remaining ingredients, except rigatoni, into eggplant mix. Cook over high heat till mix comes to a boil, about 2 min. Reduce heat to low, cover and simmer 1 hour and 15 min, stir occasionally. Serve over rigatoni. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 169 | 63% |
| Total Fat 19.12g | 24% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 841mg | 35% |
| Potassium 1193mg | 34% |
| Total Carbs 24.07g | 6% |
| Dietary Fiber 8.6g | 29% |
| Sugars 13.22g | 9% |
| Protein 5.74g | 9% |
