Spaghetti with Eggplant Sauce

6 Servings

8 ounces chopped plum tomatoes
8 ounces no-salt-added tomato juice
1 teaspoon oregano
2 teaspoons basil
12 ounces spaghetti

3 tablespoons vegetable oil
1 eggplant, cut into cubes (do not peel)
1 onion, sliced
1 clove garlic, minced
1 green bell pepper, sliced

Heat oil in a large skillet, stockpot or Dutch oven over medium-high heat. Add eggplant and sauté about 7 minutes. Add onion, garlic and bell pepper. Sauté 3 additional minutes, or until tender. In a bowl, combine tomatoes, tomato juice and herbs. Add to eggplant mixture. Reduce heat, cover and simmer 1/2 hour. Cook spaghetti according to package directions, omitting salt. Drain and combine with eggplant sauce before serving.

Amount Per Serving
Calories 325 Calories from Fat 72
Percent Total Calories From:
Fat 22% Protein 11% Carb. 66%

Nutrient  Amount per  Serving   Value
                                     
Total Fat               8   g     12%
Saturated Fat           1   g      5%
Cholesterol             0   mg     0%
Sodium                148   mg     6%
Total Carbohydrate     54   g     18%
Dietary Fiber           2   g      6%
Sugars                  0   g        
Protein                 9   g        

Vitamin A 12% Vitamin C 48% Calcium 0% Iron 18%