|
3
cups
eggplant
(cubed peeled, 12 ounces)
cooking spray
1
tbsp
olive oil
1
garlic clove
(minced)
3
cups
tomato
(chopped, 1 12 pounds)
14
cup
kalamata olives
(sliced pitted)
2
tbsps
tomato paste
12
tsp
sugar
|
14
tsp
salt
14
tsp
black pepper
13
cup
fresh basil
(chopped)
13
cup
fresh oregano
(chopped)
4
cups
pasta
(hot cooked penne about 8 ounces uncooked)
14
cup
fresh parmesan cheese
(finely shredded)
|
|
Amount Per Serving
|
Calories
258
|
Calories from Fat
70
|
% Daily Value *
| Total Fat
8
g
|
12%
|
| Saturated Fat
2
g
|
8%
|
| Trans Fat
|
0%
|
| Cholesterol
39
mg
|
13%
|
| Sodium
326
mg
|
14%
|
| Total Carbohydrate
40
g
|
13%
|
| Dietary Fiber
5
g
|
22%
|
| Sugars
6
g
|
Protein
10
g
| Vitamin A
|
26%
|
| Vitamin C
21
mg
|
35%
|
| Calcium
175
mg
|
18%
|
| Iron
4
mg
|
21%
|
| Potassium
557
mg
|
2%
|
|
