Directions:
- Skin& chop eggplant.
- Peel garlic cloves.
- Saute garlic cloves& eggplant and 2 teaspoons kosher salt in oil until oil is pretty much soaked up (not too long).
- Put can of tomatoes in pan with eggplant& garlic.
- Cover and simmer on low approx 20 minutes or until eggplant is soft.
- Spoon mixture out into blender and blend- you may have to do this in stages as it may not all fit into one blender.
- Result will be an orange colored smooth sauce.
- Add fresh ground black pepper to taste.
- Keep sauce warm while you boil water for pasta.
- Make pasta and toss with eggplant sauce, serve immediately with freshly grated pecorino romano cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.43 Kcal (781 kJ) | ||
| Calories from fat | 115.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.89g | 20% | |
|---|---|---|---|
| Sodium | 2.05mg | 0% | |
| Potassium | 188.11mg | 4% | |
| Total Carbs | 12.49g | 4% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 5.37g | 21% | |
| Protein | 3.86g | 8% | |
| Vitamin C | 2.3mg | 4% | |
| Calcium | 8.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 111.64 Kcal (467 kJ) | ||
| Calories from fat | 69.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 20% | |
|---|---|---|---|
| Sodium | 1.22mg | 0% | |
| Potassium | 112.64mg | 4% | |
| Total Carbs | 7.48g | 4% | |
| Sugars | 2.82g | 19% | |
| Dietary Fiber | 3.22g | 21% | |
| Protein | 2.31g | 8% | |
| Vitamin C | 1.4mg | 4% | |
| Calcium | 4.9mg | 1% | |
* 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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