Directions:
- Heat oil in saucepan or wok, cook onion, celery and garlic over medium heat until onion has softened.
- Add tinned tomatoes and sugar, simmer 10 minutes until sauce thickens (roughly chop the tomatoes in the pan).
- Stir in eggplant and parsley.
- Toss cooked pasta with the tomato eggplant sauce and garnish with Parmesan cheese to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.52 Kcal (1099 kJ) | ||
| Calories from fat | 45.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Cholesterol | 51.56mg | 17% | |
| Sodium | 50.78mg | 2% | |
| Potassium | 225.46mg | 5% | |
| Total Carbs | 44.91g | 15% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 8.75g | 17% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 108.77 Kcal (455 kJ) | ||
| Calories from fat | 19.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 8% | |
|---|---|---|---|
| Cholesterol | 21.36mg | 17% | |
| Sodium | 21.04mg | 2% | |
| Potassium | 93.42mg | 5% | |
| Total Carbs | 18.61g | 15% | |
| Sugars | 1.39g | 13% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 3.62g | 17% | |
| Vitamin C | 3.2mg | 13% | |
| Iron | 0.7mg | 10% | |
| Calcium | 17.2mg | 4% | |
* 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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