Fettuccine With Eggplant And Tomato Sauce
Published July 14, 1992
- Total Time
- 45 minutes
- Rating
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Ingredients
1 pound eggplant
Olive oil pan spray
1 large clove garlic
1 4-ounce onion or 3 ounces chopped onion (1 cup)
1 28-ounce can chopped or crushed tomatoes, no salt added
1 ½ tablespoons tomato paste, no salt added
1 teaspoon capers
Fresh basil
8 ounces no-egg fettuccine
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
138 grams carbs; 673 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 21 grams fiber; 882 milligrams sodium; 26 grams protein; 32 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil.
- Step 2
Wash eggplant and trim off ends. Slice eggplant into rounds ¼-inch thick; arrange on a foil-covered pan and spray lightly with olive oil. Broil 2 to 3 inches from heat source for about 10 minutes. Don't let the slices burn.
- Step 3
Mince garlic; chop the whole onion.
- Step 4
Heat a nonstick pan and spray lightly with olive oil. Saute garlic and onion until onion begins to soften.
- Step 5
Add tomatoes, tomato paste and capers. Cook over high heat for 10 minutes or so.
- Step 6
Turn eggplant and spray the other side; continue to broil another 6 or 7 minutes.
- Step 7
Cook pasta according to package directions.
- Step 8
Wash, dry and chop basil to make 1 tablespoon. Stir into the tomatoes; season with freshly ground black pepper.
- Step 9
Remove eggplant from broiler and roughly cut it into large chunks; do not peel. Stir into the sauce. To serve, drain pasta and top with sauce.
Private Notes