Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
333
Calories
12g
Protein
11g
Fat
48g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 eggplant, peeled and cut into chunks
- 1 can crushed tomatoes (28 oz)
- 1 red onion, sliced
- 3 cloves garlic, large, chopped
- 1 pint grape tomatoes, halved
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 cup fresh basil, chopped
- 1/4 cup red wine
- 1 pound macaroni
- fresh grated Romano cheese
- olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista