Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
465
Calories
12g
Protein
16g
Fat
72g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 eggplant (aubergine)
- 1 large onion , chopped
- 1 tbsp olive oil
- Salt to taste
- 2 tins of peeled tomatoes
- 1 chile pepper
- Handfuls of fresh basil
- Dried Italian herbs mixture ( marjoram , basil , capsicum , oregano , rosemary , parsley , garlic , thyme ; often sold pre-mixed)
- Fresh garlic , crushed
- Pasta , cooked
Directions
1
Slice eggplant and cover in salt. Leave for at least 30 minutes.
2
Rinse salt away, then squeeze until almost dry (this removes sourness).
3
Cut eggplant into chip-sized pieces and fry in oil.
4
Add onion and cook briefly.
5
Add all other ingredients and simmer for 30 minutes.
6
Serve with freshly cooked pasta.
Recipe sourced from
wikibooks