Eggplant Tomato Sauce Recipe

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0 votes | 647 views
Servings: 6


Cost per serving $2.87 view details


  1. Heat oil in a 4 qt Dutch oven over medium heat for 3 min or possibly till warm. Add in eggplant, mushrooms, onion, parsley and garlic. Saute/fry for 10 min or possibly till tender. Meanwhile, puree tomatoes in blender. Stir pureed tomatoes and remaining ingredients, except rigatoni, into eggplant mix. Cook over high heat till mix comes to a boil, about 2 min. Reduce heat to low, cover and simmer 1 hour and 15 min, stir occasionally. Serve over rigatoni. Serves 8.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 447g
Recipe makes 6 servings
Calories 269  
Calories from Fat 169 63%
Total Fat 19.12g 24%
Saturated Fat 1.52g 6%
Trans Fat 0.47g  
Cholesterol 0mg 0%
Sodium 841mg 35%
Potassium 1193mg 34%
Total Carbs 24.07g 6%
Dietary Fiber 8.6g 29%
Sugars 13.22g 9%
Protein 5.74g 9%
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