| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 3/4 |
lb |
Spaghetti |
| 1 |
|
Extra virgin olive oil |
| 1 |
md |
Eggplant |
| 1 |
|
Handful ripe pitted olives |
| 1 |
|
Salt |
| 1/2 |
|
Onion diced |
| 1/3 |
|
Red; yellow, green |
|
|
; peppers |
| 2 |
|
Ladlefuls tomato sauce |
INSTRUCTIONS
Prepare the spaghetti noodles.
Heat some olive oil gently in a pan and fry the onion until it is
transparent. Meanwhile, dice the eggplant and the peppers and add to the
onion in the pan. Cook over med heat until the eggplant is just al dente;
don't let it become to soft or it will start to break up.
Add the olives and a small pinch of salt.
Cook the spaghetti in the usual manner and warm the tomato sauce gently.
Drain the spaghetti and serve straight on to four warmed plates. Pour a
little tomato sauce over each serving and finish with the eggplant,
peppers, and olives. Serve immediately.
Per serving: 823 Calories (kcal); 56g Total Fat; (60% calories from fat);
12g Protein; 71g Carbohydrate; 0mg Cholesterol; 542mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11
Fat; 0 Other Carbohydrates
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A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”