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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 4 x cloves garlic chopped
- 1 tsp basil
- 1 tsp oregano
- 3 lb canned tomatoes plum (48 ounce.)
- 2 lb eggplant cut into 1/2" cubes
- Â Â extra virgin olive oil spray
- 3 tsp salt or possibly to taste
- 1/2 tsp black pepper
- 1 lb spaghetti
Direcciones
- 1. Heat oil in large saucepan over med/high heat. Add in onion and garlic and cook till soft.
- 2. Add in herbs and cook 2 minutes. Add in tomatoes with juice and stir to break up tomatoes. Cook for 15 minutes., till thick.
- 3. Preheat oven to 400 degrees F.
- 4. Spread out half of eggplant on large cookie sheet and spray lightly with oil. Bake for 10 minutes. in upper portion of oven, then bake for another10 minutes in lower portion of oven. The eggplant should be golden.
- Repeat with remaining eggplant.
- 5. Stir the eggplant into the sauce and season with salt & pepper to taste. Cook for 20-25 minutes.
- 6. Cook the spaghetti according to package directions and serve with sauce.
- Serving size: 29 ounce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 651g | |
| Recipe makes 4 servings | |
| Calories 569 | |
| Calories from Fat 53 | 9% |
| Total Fat 6.14g | 8% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1772mg | 74% |
| Potassium 1477mg | 42% |
| Total Carbs 111.63g | 30% |
| Dietary Fiber 14.4g | 48% |
| Sugars 16.96g | 11% |
| Protein 19.96g | 32% |
