Eggplant Spaghetti Sauce recipe
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- 2 ounces butter 2 large onions, diced 1 clove garlic, minced 1 large eggplant, peeled and cut into bite-size pieces 1 red bell pepper, chopped 1 green bell pepper, chopped 1 stalk celery, chopped ½ (8 ounce) package sliced baby bella mushrooms 1 (12 ounce) can tomato sauce
Nutrition Info
- 215.7 caloriescarbohydrate: 25.9 gcholesterol: 30.1 mgfat: 12.2 gfiber: 9.7 gprotein: 5.3 gsaturatedFat: 7.3 gservingSize: -sodium: 544.1 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Spaghetti Sauce
Directions
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Melt butter in a large skillet over medium heat. Add onions and garlic, cook and stir until tender, about 5 minutes. Add eggplant, red bell pepper, green bell pepper, celery, and mushrooms, cook and stir until eggplant is tender but not mushy, about 10 minutes. Pour in tomato sauce. Simmer until bubbly and thick, about 15 minutes.