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Eggplant and Tomato Sauce

 
One serving costs about $2.24

$2.24 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 sauce
spoonacular Score:79%

Spoonacular Score: 79%

 

Eggplant and Tomato Sauce requires roughly around 45 minutes from start to finish. This sauce has 416 calories, 15g of protein, and 6g of fat per serving. This recipe serves 6. For $2.24 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have favorite macaroni, garlic, oregano, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 4 would say it hit the spot. It is brought to you by Foodista. With a spoonacular score of 79%, this dish is solid. If you like this recipe, take a look at these similar recipes: Eggplant And Tomato Sauce, Eggplant & Tomato Pasta Sauce, and Curried Eggplant in Tomato Sauce.

Ingredients

Servings:
1
1  eggplant
eggplant
28 oz
28 oz canned tomatoes
canned tomatoes
1
1  red onion
red onion
3 large cloves
3 large cloves garlic
garlic
1.05 pts
1.05 pts grape tomatoes
grape tomatoes
1 Tbsp
1 Tbsp lemon juice
lemon juice
2 tsps
2 tsps salt
salt
1 tsp
1 tsp black ground pepper
black ground pepper
0.25 tsps
0.25 tsps red bell pepper
red bell pepper
1 tsp
1 tsp dried oregano
dried oregano
0.5 cups
0.5 cups fresh basil
fresh basil
0.25 cups
0.25 cups red wine
red wine
1 lb
1 lb macaroni
macaroni
some
some fresh romano cheese
fresh romano cheese
some
some olive oil
olive oil
1  eggplant
1
eggplant
28 oz canned tomatoes
28 oz
canned tomatoes
1  red onion
1
red onion
3 large cloves garlic
3 large cloves
garlic
1.05 pts grape tomatoes
1.05 pts
grape tomatoes
1 Tbsp lemon juice
1 Tbsp
lemon juice
2 tsps salt
2 tsps
salt
1 tsp black ground pepper
1 tsp
black ground pepper
0.25 tsps red bell pepper
0.25 tsps
red bell pepper
1 tsp dried oregano
1 tsp
dried oregano
0.5 cups fresh basil
0.5 cups
fresh basil
0.25 cups red wine
0.25 cups
red wine
1 lb macaroni
1 lb
macaroni
some fresh romano cheese
some
fresh romano cheese
some olive oil
some
olive oil

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl. Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss. Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened. Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low. Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better. Prepare the macaroni as directed. Drizzle a little olive oil at the bottom of a large bowl. Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil. Add the cooked macaroni and toss. Add the eggplant sauce and toss again; finish with more grated cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.24
Ingredient
1 eggplant
28 ounces canned tomatoes
1 red onion
3 large cloves garlic
1 pint grape tomatoes
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon black ground pepper
1 teaspoon dried oregano
½ cups fresh basil
¼ cups red wine
1 pound macaroni
some fresh romano cheese
some olive oil
Price
$1.52
$1.70
$0.37
$0.20
$6.42
$0.10
$0.01
$0.06
$0.05
$0.47
$0.78
$0.97
$0.60
$0.17
$13.43

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
416 Calories
15g Protein
5g Total Fat
76g Carbs
39% Health Score
Limit These
Calories
416
21%

Fat
5g
9%

  Saturated Fat
1g
9%

Carbohydrates
76g
26%

  Sugar
13g
15%

Cholesterol
5mg
2%

Sodium
1021mg
44%

Alcohol
1g
6%

Get Enough Of These
Protein
15g
31%

Selenium
49µg
71%

Manganese
1mg
67%

Fiber
8g
35%

Vitamin C
28mg
34%

Copper
0.6mg
30%

Potassium
983mg
28%

Phosphorus
272mg
27%

Vitamin K
27µg
26%

Vitamin B6
0.49mg
25%

Magnesium
93mg
23%

Vitamin A
1097IU
22%

Vitamin B3
3mg
20%

Iron
3mg
19%

Vitamin E
2mg
19%

Folate
65µg
16%

Vitamin B1
0.24mg
16%

Calcium
144mg
14%

Zinc
1mg
13%

Vitamin B2
0.19mg
11%

Vitamin B5
1mg
10%

covered percent of daily need

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