Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion (sliced)
  • 2 cloves garlic (chopped)
  • 1 pound tomatoes (chopped)
  • 1 eggplant (large, chopped)
  • 1 green pepper (large, chopped)
  • 2 zucchinis (small, thickly sliced)
  • 1/2 cup dry white wine
  • 1/2 tablespoon tomato purée
  • 12 ounces spaghetti
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 ounces pitted kalamata olives
  • flat leaf parsley (to serve)

Directions

  1. For the sauce, heat oil in a large saucepan on medium. Cook onion and garlic 5 mins, until soft. Add tomato, eggplant, green pepper, zucchini, wine and tomato purée, and bring to a simmer. Cook 15 mins, until vegetables are just tender.
  2. Meanwhile, cook spaghetti in boiling water according to package directions. Drain. Add to sauce, along with oregano, basil and olives. Season to taste and toss to combine. Garnish with parsley and serve.
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NutritionView more

520Calories
Sodium9%DV220mg
Fat17%DV11g
Protein31%DV16g
Carbs29%DV87g
Fiber44%DV11g

PER SERVING *

Calories520Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium220mg9%
Potassium1190mg34%
Protein16g31%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate87g29%
Dietary Fiber11g44%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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