Directions:
- Remove casings from sausage links and slice. In a large stockpot over medium high heat, brown the sausage. Drain off grease if desired; I usually don't.
- Reduce heat to medium. Add onion, green pepper, garlic, pesto, eggplant, zucchini, and mushrooms. Simmer for an additional 10 -15 minutes - it doesn't have to be done, just softened. The eggplant will start to get mushy - it will eventually become the thickening agent for the sauce, so don't worry if it starts looking weird!
- Add the wine, tomatoes, and spaghetti sauce. Stir until all ingredients are blended. Reduce heat to medium low and simmer for another 20 - 30 minutes to really blend in the flavors.
- Serve over your favorite pasta and garnish with parmesan cheese, or do whatever you usually do with spaghetti sauce!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.13 Kcal (327 kJ) | ||
| Calories from fat | 46.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 8% | |
|---|---|---|---|
| Cholesterol | 11.49mg | 4% | |
| Sodium | 123.19mg | 5% | |
| Potassium | 128.13mg | 3% | |
| Total Carbs | 2.74g | 1% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16mg | 2% | |
| Amount Per 100 g | |||
| Calories | 137.5 Kcal (576 kJ) | ||
| Calories from fat | 81.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 8% | |
|---|---|---|---|
| Cholesterol | 20.21mg | 4% | |
| Sodium | 216.79mg | 5% | |
| Potassium | 225.49mg | 3% | |
| Total Carbs | 4.82g | 1% | |
| Sugars | 2.13g | 5% | |
| Dietary Fiber | 1.46g | 3% | |
| Protein | 5.1g | 6% | |
| Vitamin C | 10.3mg | 10% | |
| Iron | 0.5mg | 2% | |
| Calcium | 28.2mg | 2% | |
* 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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