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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the diced eggplant with salt and leave for 1 hour to purge its bitter liquid. | 2. Heat half of the oil and gently cook onion, garlic, tomatoes and rinsed and dried eggplant. Season to taste. | 3. Cook the green beans in boiling water until they are not quite tender. | 4. Heat the remaining oil and cook the bell peppers with the oregano and a little salt. When soft, add to sauce. | 5. Mix the drained green beans with the vegetables in the sauce and cook for 5 more minutes. | 6. Cook the pasta in boiling salted water until al dente, drain and stir in the sauce. Serve at once with grated parmesan on top of each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		diced	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	403.4676	0.0	89.7602	2.2667
tomato	5		ripe peeled seeded	310.3448	68.8156	16.1919	2.6987
salt				-	-	-	-
black pepper				-	-	-	-
green bean	5	ounces		43.9417	9.8798	2.594	0.3118
green bell pepper	1		seeded cut	403.4676	0.0	89.7602	2.2667
yellow bell pepper	1		seeded cut	403.4676	0.0	89.7602	2.2667
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
conchiglie	1	lb		403.4676	0.0	89.7602	2.2667
parmesan cheese	1 1/2	1/2	grated	444.0	48.0	48.0	6.0

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