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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often. | 2. Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside. | 3. When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
eggplant	1		cut	-	-	-	-
green bell pepper	1		chopped	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
egg noodle	1	package	uncooked	-	-	-	-

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