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Eggplant Spaghetti Sauce

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"This is a lovely eggplant spaghetti sauce I made one day when I was bored and just wanted an alternative to the regular red sauce. Add spaghetti to the mixture or else add spaghetti on the side. This also goes well if you add a little mozzarella or Parmesan cheese on top."
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55 m servings 216 cals
Original recipe yields 4 servings

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  1. 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.

Nutrition Facts

Per Serving: 216 calories; 12.2 g fat; 25.9 g carbohydrates; 5.3 g protein; 30 mg cholesterol; 544 mg sodium. Full nutrition

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