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Siciliana sauce for pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.5597
Energy (kCal)931.2258
Carbohydrates (g)66.7151
Total fats (g)73.7237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a deep pot, heat oil over medium-high heat. | 2. Add onions, eggplant and red pepper. | 3. Cook until eggplant is soft. | 4. Add garlic, tomatoes, sugar, wine and pepper flake. | 5. Crush tomatoes with a fork. | 6. Bring to a boil. | 7. Put heat on low and let simmer for 45 minutes. | 8. Add anchovies, capers, tomato paste, basilic and parsley. | 9. Add salt and pepper, cover and cook 5 minutes more. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anchovy 10 - - - -
    black olive 1 cup pitted chopped - - - -
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    onion 2 chopped 128.0 29.888 3.52 0.32
    eggplant 1 peeled chopped - - - -
    red pepper 1 chopped 1.25 0.2753 0.0584 0.0138
    garlic 5 cloves chopped 22.35 4.959 0.9540000000000001 0.075
    tomato 2 cans 80.4198 17.3796 3.9316 0.8936
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    red wine 1/4 cup - - - -
    basil 1 cup chopped 5.52 0.636 0.7559999999999999 0.1536
    red pepper flake 1 pinch - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    parsley 1/4 cup 5.4 0.9495 0.4455 0.1185
    salt pepper - - - -

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



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