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Eggplant Pomodoro Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.3072
Energy (kCal)1091.0416
Carbohydrates (g)180.2472
Total fats (g)7.704
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Start boiling water for pasta--this is the most time consuming step. | 2. Place hot sausage in large saute pan and begin to brown over medium heat. | 3. Once the sausage is nearly done, add eggplant to pan and cook for another 5 minutes or until eggplant is just softened. | 4. Added onions, green peppers, and garlic, saute for about 2 minutes. | 5. At this point you may add the additional ingredients--canned tomatoes, olives, capers, salt, vinegar, pepper, oregano, and red pepper. Let this simmer at low heat for about 5 minutes until heated through. | 6. Once pasta is cooked until al dente toss it with the saute mixture. | 7. Serve with fresh grated parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot italian sausage 1/2 lb 201.7338 0.0 44.8801 1.1333
    eggplant 1/2 cut - - - -
    red onion 1/3 cup diced - - - -
    green pepper 1 diced 29.8 6.9136 1.2814 0.2533
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    italian tomato 1 can diced - - - -
    green olive 1/3 cup minced 201.7338 0.0 44.8801 1.1333
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    salt 1/2 teaspoon - - - -
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    black pepper 1/2 2.8865 0.7354 0.1195 0.0375
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    red pepper flake 1 teaspoon crushed 201.7338 0.0 44.8801 1.1333
    wheat pasta 8 ounces 821.0013 165.7878 30.6401 6.0781

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



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