Eggplant and Tomato Sauce

Eggplant and Tomato Sauce is a sauce that serves 6. One portion of this dish contains about 23g of protein, 24g of fat, and a total of 616 calories. For $2.88 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 4 people have tried and liked this recipe. It is brought to you by Foodista. If you have salt, red wine, ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an amazing spoonacular score of 83%. Try Eggplant and Tomato Sauce, Eggplant And Tomato Sauce, and Eggplant with Spicy Tomato Sauce for similar recipes.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 eggplant – peeled and cut into chunks

28 oz. can - crushed tomatoes

1 red onion - sliced

3 large cloves of garlic – chopped

1 pint of grape tomatoes – halved

1 tablespoon of lemon juice

2 tsp. salt

1 tsp. ground black pepper

¼ tsp. red pepper

1 tsp. dried oregano

½ cup fresh basil – chopped

¼ cup red wine

1 lb. favorite macaroni

Fresh grated Romano cheese

Olive oil

Equipment:

bowl

frying pan

Cooking instruction summary:

Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl. Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss. Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened. Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low. Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better. Prepare the macaroni as directed. Drizzle a little olive oil at the bottom of a large bowl. Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil. Add the cooked macaroni and toss. Add the eggplant sauce and toss again; finish with more grated cheese.

 

Step by step:


1. Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl.

2. Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss.

3. Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened.

4. Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.

5. Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.

6. Prepare the macaroni as directed.

7. Drizzle a little olive oil at the bottom of a large bowl.

8. Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.

9. Add the cooked macaroni and toss.

10. Add the eggplant sauce and toss again; finish with more grated cheese.


Nutrition Information:

Quickview
616 Calories
23g Protein
23g Total Fat
77g Carbs
35% Health Score
Limit These
Calories
616k
31%

Fat
23g
37%

  Saturated Fat
7g
46%

Carbohydrates
77g
26%

  Sugar
13g
15%

Cholesterol
31mg
10%

Sodium
1321mg
57%

Alcohol
1g
6%

Get Enough Of These
Protein
23g
47%

Selenium
53µg
76%

Manganese
1mg
67%

Phosphorus
462mg
46%

Calcium
411mg
41%

Fiber
8g
35%

Vitamin C
28mg
34%

Vitamin K
35µg
33%

Vitamin E
4mg
30%

Copper
0.6mg
30%

Potassium
1004mg
29%

Magnesium
104mg
26%

Vitamin B6
0.51mg
26%

Vitamin A
1200IU
24%

Iron
3mg
20%

Vitamin B3
3mg
20%

Zinc
2mg
17%

Folate
67µg
17%

Vitamin B1
0.25mg
17%

Vitamin B2
0.28mg
17%

Vitamin B5
1mg
12%

Vitamin B12
0.34µg
6%

covered percent of daily need
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