Рецепт Eggplant and Zucchini Sauce
This is a rustic and hearty sauce. It is a treat!
Enjoy with Love,
Catherine
xo
Ингредиенты
- 2 eggplant â peeled and diced
- 2 zucchini â peeled and diced
- 4 marinated sweet cherry peppers â sliced
- 2 stalks celery â chopped
- 1 onion â sliced
- 5 cloves garlic â chopped
- 28 oz. can crushed tomatoes
- 1 ½ tablespoons of chopped sun dried tomatoes
- Healthy handful of fresh Italian parsley â chopped
- 1 tablespoon of capers
- 2 tablespoon dried currents
- Dashes of red pepper flakes
- Dashes of black pepper
- Dashes of garlic powder
- Dashes of dried oregano
- Pinch of sugar
- 1 tsp. salt
- Olive oil
- 1 lb. of your favorite spaghetti
- Grated Romano cheese
Инструкции
- Heat a large frying pan with a drizzle of olive oil. Add the zucchini, onions and eggplant to sauté and soften.
- Add the garlic, chopped celery, cherry peppers and continue to sauté for a few minutes. Add the crushed tomatoes, capers, sun dried tomatoes, parsley and currents and continue to gently simmer.
- Add all of the seasonings and gently simmer on low, slightly covered, for at least an hour to many hours.
- Prepare the spaghetti as directed.
- Serve with a drizzle of olive oil and the grated cheese.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 545g | |
Recipe makes 4 servings | |
Calories 179 | |
Calories from Fat 30 | 17% |
Total Fat 3.47g | 4% |
Saturated Fat 1.47g | 6% |
Trans Fat 0.0g | |
Cholesterol 7mg | 2% |
Sodium 1039mg | 43% |
Potassium 1424mg | 41% |
Total Carbs 34.12g | 9% |
Dietary Fiber 12.3g | 41% |
Sugars 7.75g | 5% |
Protein 9.48g | 15% |