Eggplant Tomato Sauce For Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta, Salad dress | 4 | Servings | |
INGREDIENTS
| 1 | c | Eggplant, peeledin |
| 1/4"pieces | ||
| 1 | 16 Oz. Can | |
| TomatoesUndrained cut | ||
| into chunks | ||
| 1 | 8 Oz Can Tomato Sauce | |
| 1/2 | c | Onions, chopped |
| 1/2 | c | Green Pepper, chopped |
| 1 | t | Oregano |
| 1 | t | Basil |
| 1/8 | t | Garlic Powder |
| Salt And Pepper, to taste | ||
| 1 | t | Sugar |
INSTRUCTIONS
In large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low. Simmer uncovered, 1 hour, until thickened. Stir occasionally while cooking. Recipe by: More Lean and Luscious Cookbook Posted to Digest eat-lf.v097.n038 by paulsbluff@centuryinter.net on Feb 08, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 558.9mg
Potassium: 428.8mg
Carbohydrates: 10g
Fiber: 2.6g
Sugar: 6.9g
Protein: 1.9g