Eggplant Spaghetti Sauce
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Ingredients55 m servings 216 cals
Original recipe yields 4 servings
- 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.
Per Serving: 216 calories; 12.2 g fat; 25.9 g carbohydrates; 5.3 g protein; 30 mg cholesterol; 544 mg sodium. Full nutrition