Directions:
- In a 3-quart saucepan over medium heat, sauté the onions, celery and garlic in the oil for 3 minutes.
- Add the eggplant and tomatoes.
- Cover and simmer for 10 minutes.
- Add the stock or broth, thyme and rosemary.
- Simmer for 20 minutes.
- Add the pasta and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.69 Kcal (715 kJ) | ||
| Calories from fat | 55.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Cholesterol | 2.56mg | 1% | |
| Sodium | 591.71mg | 25% | |
| Potassium | 589.74mg | 13% | |
| Total Carbs | 25.97g | 9% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 1.2mg | 6% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.87 Kcal (221 kJ) | ||
| Calories from fat | 17.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 10% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 1% | |
| Sodium | 183.26mg | 25% | |
| Potassium | 182.65mg | 13% | |
| Total Carbs | 8.04g | 9% | |
| Sugars | 2.74g | 35% | |
| Dietary Fiber | 1.41g | 18% | |
| Protein | 1.55g | 10% | |
| Vitamin C | 6mg | 32% | |
| Iron | 0.4mg | 6% | |
| Calcium | 14.3mg | 5% | |
* 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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