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Servings: 10
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Ingredients

Cost per serving $1.31 view details
  • 1 clove garlic, minced
  • 1 tablespoon cooking oil ( I use extra virgin olive oil)
  • 1 29-ounce can tomato puree
  • 1/2 medium eggplant, peeled, medium dice ( 3 cups)
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1, orange pepper, chopped
  • 1 medium sweet onion, chopped
  • 4 ounces mushrooms, small dice (including stems)
  • 1/3 cup dry red wine
  • 1/4 cup sliced pitted ripe olives
  • 1 teaspoon sugar
  • 1 teaspoon fresh oregano, minced
  • 1 teaspoon fresh basil, minced
  • 1 teaspoon fresh parsley, minced
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 12 ounces hot cooked pasta

Directions

  1. In sauce pan saute garlic in cooking oil till golden brown. (do not burn.....if you do start over)
  2. Stir in tomato puree, eggplant, green pepper, red pepper, yellow pepper, orange pepper, onion, mushrooms, wine, olives, sugar, oregano, basil, & parsley, water, salt, and pepper
  3. Bring to boil;reduce heat.
  4. Boil gently, uncovered, about 30 minutes or till desired consistency, stirring occasionally.
  5. Serve with pasta.
  6. Use grated parmesan or romano cheese, if desired.
  7. Makes 10 side dish servings
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Nutrition Facts

Amount Per Serving %DV
Serving Size 233g
Recipe makes 10 servings
Calories 246  
Calories from Fat 68 28%
Total Fat 7.62g 10%
Saturated Fat 0.99g 4%
Trans Fat 0.04g  
Cholesterol 0mg 0%
Sodium 451mg 19%
Potassium 619mg 18%
Total Carbs 37.93g 10%
Dietary Fiber 4.5g 15%
Sugars 7.63g 5%
Protein 6.81g 11%

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