Eggplant (Aubergine) Sauce for Pasta Recipe

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Eggplant  (Aubergine) Sauce for Pasta
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Ingredients:

Directions:

  1. In a very large kettle, heat olive oil over medium heat.
  2. Add onion and garlic; cook until the onion is soft.
  3. Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
  4. Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
  5. Put into hot jars and seal.
  6. Makes 7 pints or 4 quarts.
  7. Process in hot water bath for 40 minutes.
  8. This is very good served over pasta with Mozzarella cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 99.53 Kcal (417 kJ)
Calories from fat 21.33 Kcal
% Daily Value*
Total Fat 2.37g 4%
Sodium 1236.01mg 52%
Potassium 500.02mg 11%
Total Carbs 15.22g 5%
Sugars 10.61g 42%
Dietary Fiber 3.9g 16%
Protein 2.12g 4%
Vitamin C 27.3mg 46%
Vitamin A 0.2mg 8%
Iron 4.4mg 24%
Calcium 31.1mg 3%
Amount Per 100 g
Calories 42.67 Kcal (179 kJ)
Calories from fat 9.14 Kcal
% Daily Value*
Total Fat 1.02g 4%
Sodium 529.94mg 52%
Potassium 214.39mg 11%
Total Carbs 6.53g 5%
Sugars 4.55g 42%
Dietary Fiber 1.67g 16%
Protein 0.91g 4%
Vitamin C 11.7mg 46%
Vitamin A 0.1mg 8%
Iron 1.9mg 24%
Calcium 13.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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