Directions:
- In a dutch over over medium high heat cook the ground beef, breaking it up as it cooks.
- Drain off fat.
- Add the onions, carrots, garlic, eggplant, red pepper, paprika, caraway, thyme, salt and pepper.
- Cook for 10 minutes, stirring often.
- Add the stock, tomatoes, tomato puree and bring to a boil.
- Cover and reduce heat to a simmer, cooking for 30 minutes.
- Stir in the pasta and cook for another 15 minutes.
- To serve ladle into bowls and offer yogurt and parsley at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.26 Kcal (859 kJ) | ||
| Calories from fat | 44.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 8% | |
|---|---|---|---|
| Cholesterol | 49.52mg | 17% | |
| Sodium | 672.07mg | 28% | |
| Potassium | 1105.08mg | 24% | |
| Total Carbs | 17.11g | 6% | |
| Sugars | 10.04g | 40% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 22.68g | 45% | |
| Vitamin C | 30.5mg | 51% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 11mg | 61% | |
| Calcium | 94.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 43.75 Kcal (183 kJ) | ||
| Calories from fat | 9.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 8% | |
|---|---|---|---|
| Cholesterol | 10.55mg | 17% | |
| Sodium | 143.26mg | 28% | |
| Potassium | 235.56mg | 24% | |
| Total Carbs | 3.65g | 6% | |
| Sugars | 2.14g | 40% | |
| Dietary Fiber | 1.16g | 22% | |
| Protein | 4.83g | 45% | |
| Vitamin C | 6.5mg | 51% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 2.4mg | 61% | |
| Calcium | 20.1mg | 9% | |
* 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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