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    You are in: Home / Recipes / Eggplant (Aubergine) Sauce for Pasta Recipe
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    Eggplant (Aubergine) Sauce for Pasta

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Irmgard's Note:

    I found this recipe in a back issue of Chatelaine magazine and make it whenever eggplant is on special and DH and I feel like having a vegetarian meal. It's great served with a green salad and homemade bread!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cook onion, celery, green pepper and garlic in butter.
    2. 2
      Add eggplant and cook 5 minutes over medium heat.
    3. 3
      Add tomatoes, tomato paste and spices.
    4. 4
      Simmer 30 minutes or until eggplant is done to your personal taste.
    5. 5
      Cook pasta and drain.
    6. 6
      Cover with sauce and sprinkle with Parmesan cheese.

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    Nutritional Facts for Eggplant (Aubergine) Sauce for Pasta

    Serving Size: 1 (1847 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 133.1
     
    Calories from Fat 27
    20%
    Total Fat 3.0 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 6.1 mg
    2%
    Sodium 847.4 mg
    35%
    Total Carbohydrate 26.8 g
    8%
    Dietary Fiber 8.1 g
    32%
    Sugars 14.4 g
    57%
    Protein 4.2 g
    8%

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