Photo: Markus Spiske
Eggplant-Pepper Tomato Sauce Recipe
10 ingredients
7 cups
openrecipes
Packed with the flavors of summer, this sauce brightens up anything it's paired with. Try it over pasta, poached eggs, grilled chicken, or even baked over polenta...
Estimated Nutrition (whole recipe, rough)
262
Calories
5g
Protein
14g
Fat
32g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | 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 medium eggplant, medium dice (about 6 cups)
- 8 tablespoons olive oil
- 1 medium yellow onion, coarsely chopped
- 4 medium garlic cloves, coarsely chopped
- 2 medium red, yellow, or orange "bell peppers":/ingredients/59, medium dice (about 2 cups)
- 1 (28-ounce) can diced tomatoes, strained
- 2 cups low-sodium vegetable broth or water
- 2 tablespoons oregano leaves, coarsely chopped
- 1/4 cup Italian parsley leaves, coarsely chopped
- 1/3 cup basil leaves, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes