Directions:
- Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
- Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
- Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.93 Kcal (1398 kJ) | ||
| Calories from fat | 73.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 13% | |
|---|---|---|---|
| Sodium | 275.42mg | 11% | |
| Potassium | 488.23mg | 10% | |
| Total Carbs | 50.43g | 17% | |
| Sugars | 9.33g | 37% | |
| Dietary Fiber | 6.55g | 26% | |
| Protein | 8.79g | 18% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.2 Kcal (436 kJ) | ||
| Calories from fat | 22.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 13% | |
|---|---|---|---|
| Sodium | 85.95mg | 11% | |
| Potassium | 152.35mg | 10% | |
| Total Carbs | 15.74g | 17% | |
| Sugars | 2.91g | 37% | |
| Dietary Fiber | 2.04g | 26% | |
| Protein | 2.74g | 18% | |
| Vitamin C | 2.9mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 15.8mg | 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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