Ingredients:
- 2 cups cooked spaghetti (i like to use the fusilli, cork screw type paste) or 2 cups fusilli, hot (i like to use the fusilli
Directions:
- Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels.
- In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Sauté until vegetables are softened, 1 to 2 minutes.
- Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well.
- Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes.
- Add pasta. Put into casserole top with mozzarella cheese. Put it in 350°F oven for about 25 minutes until cheese is melted and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.87 Kcal (1235 kJ) | ||
| Calories from fat | 47.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Cholesterol | 10.21mg | 3% | |
| Sodium | 1307.38mg | 54% | |
| Potassium | 992.24mg | 21% | |
| Total Carbs | 36.8g | 12% | |
| Sugars | 6.71g | 27% | |
| Dietary Fiber | 6.55g | 26% | |
| Protein | 27.57g | 55% | |
| Vitamin C | 52.7mg | 88% | |
| Iron | 2.2mg | 12% | |
| Calcium | 598.7mg | 60% | |
| Amount Per 100 g | |||
| Calories | 76.33 Kcal (320 kJ) | ||
| Calories from fat | 12.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 8% | |
|---|---|---|---|
| Cholesterol | 2.64mg | 3% | |
| Sodium | 338.45mg | 54% | |
| Potassium | 256.87mg | 21% | |
| Total Carbs | 9.53g | 12% | |
| Sugars | 1.74g | 27% | |
| Dietary Fiber | 1.7g | 26% | |
| Protein | 7.14g | 55% | |
| Vitamin C | 13.6mg | 88% | |
| Iron | 0.6mg | 12% | |
| Calcium | 155mg | 60% | |
* 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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