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Add a photoПорций: 4
Ингредиенты
- 1 x eggplant
- 1 x onions, medium
- 1 x green capsicum
- 3 tsp garlic, crushed
- 2 Tbsp. extra virgin olive oil
- 600 gm whole peeled tomatoes
- 1 Tbsp. capers
- 10 x olives, black
- 4 x anchovy fillets
- 1/2 c. white wine
- 1 tsp sugar (caster)
- Â Â salt, pepper
- 1/10 tsp cumin, grnd
- 1 tsp oregano
Инструкции
- Peel and dice onion.
- Dice capsicum.
- Peel and cut eggplant into 1cm dice.
- Heat the oil in a large frying pan, add in onion, garlic, eggplant and capsicum and cook 5 min till soft, taking care not to break pcs up.
- Add in minced tomatoes with juice, capers, olives, anchovy, white wine, sugar, cummin and celery salt, cook uncovered 10 min or possibly till thick. Season well.
- Toss through minced herbs. Serve warm over pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 467 | |
| Calories from Fat 369 | 79% |
| Total Fat 41.2g | 52% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 808mg | 23% |
| Total Carbs 20.45g | 5% |
| Dietary Fiber 8.3g | 28% |
| Sugars 10.1g | 7% |
| Protein 3.48g | 6% |
