Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 4 small eggplant, thinly sliced
- 2 med. onions
- 6 small tomatoes
- ½ bulb garlic
- ¼ cup oil
- 2 small Maggi cubes
- 1 cup water
- ½ can tomato paste
- 1 package Bonne Vache
- 1 bag pasta
- salt and pepper
Directions
Cut up veggies and fry in oil until soft.
Add tomato paste, water and minced garlic; let simmer a few minutes.
Add Maggi cubes.
Cut up 8 wedges of cheese and add to sauce stirring until it melts.
Once melted, allow sauce to simmer partially covered.
If sauce is too thin, add cheese; if too thick, add water.
Salt and pepper to taste.
Cook noodles and add sauce.
Meat eater can add 1 can of corned beef to sauce.
Category:New Guinean Recipes
Category:New Guinean Vegetarian