Photo: Markus Spiske
Eggplant-Pepper Tomato Sauce Recipe
10 ingredients
7 cups
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Estimated Nutrition (whole recipe, rough)
262
Calories
5g
Protein
14g
Fat
32g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | 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 medium eggplant, medium dice (about 6 cups)
- 8 tablespoons olive oil
- 1 medium yellow onion, coarsely chopped
- 4 medium garlic cloves, coarsely chopped
- 2 medium red, yellow, or orange "bell peppers":/ingredients/59, medium dice (about 2 cups)
- 1 (28-ounce) can diced tomatoes, strained
- 2 cups low-sodium vegetable broth or water
- 2 tablespoons fresh oregano leaves, coarsely chopped
- 1/4 cup fresh Italian parsley leaves, coarsely chopped
- 1/3 cup fresh basil leaves, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes