Directions:
- Heat oil in a skillet; stir in garlic.
- Remove garlic from oil when brown.
- Add eggplant and tomatoes to skillet; simmer 30 minutes.
- Cut peppers vertically in half; remove membranes and seeds.
- Place peppers under broiler, skin side up to loosen skins.
- Peel off skin, slice peppers and add to tomtoe mixture.
- Stir in basil, capers, sausage, olives, salt & pepper to tomatoe mixture.
- Cover the skillet and simmer 10 minutes, or until sauce is well blended and is thickened.
- Cook Spaghetti according to pkg., and drain.
- Immediately pour sauce over spaghetti and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 794.57 Kcal (3327 kJ) | ||
| Calories from fat | 390.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.43g | 67% | |
|---|---|---|---|
| Cholesterol | 43.08mg | 14% | |
| Sodium | 1262.67mg | 53% | |
| Potassium | 1089.47mg | 23% | |
| Total Carbs | 74.77g | 25% | |
| Sugars | 12.53g | 50% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 27.47g | 55% | |
| Vitamin C | 59.1mg | 99% | |
| Iron | 3.2mg | 18% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 162.4 Kcal (680 kJ) | ||
| Calories from fat | 79.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 67% | |
|---|---|---|---|
| Cholesterol | 8.81mg | 14% | |
| Sodium | 258.07mg | 53% | |
| Potassium | 222.67mg | 23% | |
| Total Carbs | 15.28g | 25% | |
| Sugars | 2.56g | 50% | |
| Dietary Fiber | 1.6g | 31% | |
| Protein | 5.61g | 55% | |
| Vitamin C | 12.1mg | 99% | |
| Iron | 0.6mg | 18% | |
| Calcium | 15.5mg | 8% | |
* 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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