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Eggplant Tomato and Basil Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.949
Energy (kCal)65.38
Carbohydrates (g)15.103
Total fats (g)0.1984
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a large frying pan over medium to high heat and add a splash of olive oil. Cook the anchovies, onion, capsicum, eggplant and garlic for 5-10 minutes stirring often, until soft and fragrant. If needed add a little extra drizzle of oil. | 2. Add tomatoes and white wine to pan and cover. Simmer over medium to low heat for 20-30 minutes, stirring occasionally. | 3. Remove from heat and stir through basil and olives and salt and pepper to taste. | 4. Serve over some pasta of choice with some freshly grated parmesan if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil - - - -
    onion 1 diced 64.0 14.944 1.76 0.16
    anchovy 2 diced - - - -
    red capsicum 1 diced - - - -
    eggplant 1 diced - - - -
    rom tomato 5 quartered - - - -
    garlic clove 2 crushed - - - -
    white wine 1/2 cup - - - -
    basil 1/4 cup 1.38 0.159 0.18899999999999997 0.0384
    black olive 1/3 cup pitted - - - -
    salt - - - -
    pepper - - - -

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



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