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Tomato Eggplant (Aubergine) Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)319.2689
Energy (kCal)12719.0105
Carbohydrates (g)1815.1025
Total fats (g)425.2159
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in saucepan or wok, cook onion, celery and garlic over medium heat until onion has softened. | 2. Add tinned tomatoes and sugar, simmer 10 minutes until sauce thickens (roughly chop the tomatoes in the pan). | 3. Stir in eggplant and parsley. | 4. Toss cooked pasta with the tomato eggplant sauce and garnish with Parmesan cheese to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 625 12225.7187 1771.8433 272.8639 409.2958
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    celery 3 stalks sliced 30.72 5.7024 1.3248 0.3264
    garlic clove 2 crushed 178.0 0.0 39.6 1.0
    tomato 2 cans 80.4198 17.3796 3.9316 0.8936
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    eggplant oil 200 g roasted drained packed 178.0 0.0 39.6 1.0
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    parmesan cheese grated - - - -

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



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