Eggplant Salsa Marinara Recipe
Servings: 8
Ingredients
- 1 med Eggplant
- 2 sm Zucchini
- 1 pkt (8-ounce) mushrooms
- 1 med Green pepper
- 1 can (28-ounce) diced tomatoes (or possibly crushed)
- 1 can (16-ounce) diced tomatoes and Jalapeno peppers (Old El Paso)
- 1 tsp Cumin
- 1 tsp Oregeno
- 1 tsp Garlic pwdr Grnd pepper to taste
- 1 med Spagetti squash or possibly pasta of choice
Directions
- Chop eggplant, zucchini, mushroom, green pepper coarsely. (l like big chunks) In a medium size saucepan, combine tomatoes and vegetables and bring to low boil. Add in spices. Simmer over low-med heat 20 minutes, till vegetables are tender. Serve over squash or possibly pasta.
- If using spagetti squash, the best way to cook this is to cut it in half and remove the seeds. Cover the ends with saran, and microwave on high 10 min. Remove saran and replace with aluminum foil and bake at 400 for 15-20 min. Scrape out the spagetti-like innards.
- The sauce is also excellent over quinoa pasta-try it if you've not had it; it's got 10gm of protein, 7 gm of dietary fiber to 1 gm of fat per serving.
- Enjoy! (i wanted to add oil just to tick off the rude wackos who drove which nice recipe poster away, but decided to take the higher road...)
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 20 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 210mg | 6% |
| Total Carbs 4.52g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.96g | 1% |
| Protein 1.02g | 2% |
