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Eggplant-tomato sauce w-penne pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.6191
Energy (kCal)1736.4437
Carbohydrates (g)350.1776
Total fats (g)7.3474
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Skin& chop eggplant. | 2. Peel garlic cloves. | 3. Saute garlic cloves& eggplant and 2 teaspoons kosher salt in oil until oil is pretty much soaked up (not too long). | 4. Put can of tomatoes in pan with eggplant& garlic. | 5. Cover and simmer on low approx 20 minutes or until eggplant is soft. | 6. Spoon mixture out into blender and blend-- you may have to do this in stages as it may not all fit into one blender. | 7. Result will be an orange colored smooth sauce. | 8. Add fresh ground black pepper to taste. | 9. Keep sauce warm while you boil water for pasta. | 10. Make pasta and toss with eggplant sauce, serve immediately with freshly grated pecorino romano cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    garlic 1 4.47 0.9918 0.1908 0.015
    extra virgin olive oil 1/4 cup - - - -
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    penne pasta 1 lb 1691.7638 340.496 59.4625 6.8856
    kosher salt - - - -
    black pepper - - - -
    pecorino romano cheese grated - - - -

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



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