Directions:
- Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
- When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.29 Kcal (956 kJ) | ||
| Calories from fat | 169.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.85g | 29% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 1% | |
| Sodium | 8.27mg | 0% | |
| Potassium | 307.75mg | 7% | |
| Total Carbs | 13.94g | 5% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 25mg | 42% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.7mg | 49% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 113.75 Kcal (476 kJ) | ||
| Calories from fat | 84.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 29% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 1% | |
| Sodium | 4.12mg | 0% | |
| Potassium | 153.35mg | 7% | |
| Total Carbs | 6.95g | 5% | |
| Sugars | 3.45g | 28% | |
| Dietary Fiber | 1.71g | 14% | |
| Protein | 0.98g | 4% | |
| Vitamin C | 12.5mg | 42% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 4.4mg | 49% | |
| Calcium | 11.6mg | 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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