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Luigi's Sofrito

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1568
Energy (kCal)293.94
Carbohydrates (g)66.9246
Total fats (g)0.426
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the eggplant, potatoes, peppers and onions, into strips, about 1" long. | 2. Heat a large nonstick skillet over medium heat and add chicken stock. | 3. Sauté potatoes, onions, and peppers for about 10 minutes, or until the potatoes begin to soften and the onions translucent. | 4. Add the eggplant and allow mixture to cook until the vegetables begin to caramelize, stirring occasionally. | 5. Add more chicken stock or water if the pan becomes too dry. | 6. Add garlic just before finishing and cook for another minute or so, being careful not to let it burn. | 7. Season with olive oil, salt, black pepper, & pinch or two of crushed red pepper flakes, if using. | 8. Serve immediately. | 9. NOTE: No need to salt the eggplant ahead of time as when it cooks, it will exude all of its juices during cooking process. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 unpeeled - - - -
    onion 3 -4 0.0 0.0 0.0 0.0
    white potato 2 293.94 66.9246 7.1568 0.426
    red bell pepper 1 1/2 1/2 - - - -
    green bell pepper 1 1/2 1/2 - - - -
    garlic clove 3 - - - -
    extra virgin olive oil 2 teaspoons - - - -
    water 6 -8 tablespoons 0.0 0.0 0.0 0.0
    salt - - - -
    black pepper ground - - - -
    red pepper flake 1 pinch crushed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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