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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam eggplant until slightly soft. | 2. Meanwhile, saute onion and mushrooms in olive oil until onion is translucent, about 10 minutes on med-low heat, or you can saute it until it is almost carmelized, about 30 minutes, in large pot. | 3. Add garlic and cook 1 minute more, on med heat. | 4. Add canned tomatoes, breaking them up with your hand first. | 5. Add parsley and eggplant. | 6. Add herbs, sugar, salt, pepper and balsamic vinegar. | 7. Simmer for 30-45 minutes. | 8. Cook your pasta during last 10 minutes of simmer time. | 9. Serve on pasta of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese eggplant	2	cups	should used	-	-	-	-
mushroom	1		sliced	-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato basil	2	cans		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
herb	1 1/2	1/2		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	2	teaspoons		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0
pasta	16	ounces		312.9784	45.3592	6.9853	10.478

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