Directions:
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.
- Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.
- Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.56 Kcal (2167 kJ) | ||
| Calories from fat | 105.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Cholesterol | 78.08mg | 26% | |
| Sodium | 407.3mg | 17% | |
| Potassium | 1041.18mg | 22% | |
| Total Carbs | 88.95g | 30% | |
| Sugars | 19.3g | 77% | |
| Dietary Fiber | 11.85g | 47% | |
| Protein | 16.42g | 33% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 3mg | 17% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 78.1 Kcal (327 kJ) | ||
| Calories from fat | 15.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 18% | |
|---|---|---|---|
| Cholesterol | 11.78mg | 26% | |
| Sodium | 61.47mg | 17% | |
| Potassium | 157.12mg | 22% | |
| Total Carbs | 13.42g | 30% | |
| Sugars | 2.91g | 77% | |
| Dietary Fiber | 1.79g | 47% | |
| Protein | 2.48g | 33% | |
| Vitamin C | 2.7mg | 30% | |
| Iron | 0.5mg | 17% | |
| Calcium | 11.7mg | 8% | |
* 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.
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