Dinner

Bison and Eggplant Spaghetti is for Dinner.

Bison and Eggplant Spaghetti takes 5 minutes to prepare.

Bison and Eggplant Spaghetti takes 35 minutes to cook.

Bison and Eggplant Spaghetti makes 8 servings.

The ingredients for Bison and Eggplant Spaghetti are:

1 can Italian stewed tomatoes
1 small can tomato paste
1 can tomato sauce
1 eggplant, sliced
1 lb. ground bison (buffalo)
Mediterranean salt (coarse ground; to taste)
3 bay leaves
thyme (to taste)
rosemary (to taste)
basil (to taste)
whole fennel seeds (to taste)
1 clove minced garlic
spaghetti noodles

Here is how you make Bison and Eggplant Spaghetti:

1. Start an 8-quart stock pot with water and a few twists of the grinder of Mediterranean salt. Add spaghetti noodles.2. In a pan or skillet, brown bison (buffalo).3. After bison (buffalo) has browned, add tomato products to a sauce pan. Simmer.4. Add herbs listed or herbs of your choice to the tomato and bison (buffalo) mix. Then add sliced eggplant on top. Simmer. You can add water to the sauce to thin it a little. An old Italian trick is to add some of the pasta water to the sauce.This makes about 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user ANNERICEBOWL.

The nutritional information for Bison and Eggplant Spaghetti is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 383.7

• Total Fat: 11.0 g
• Cholesterol: 54.2 mg
• Sodium: 580.1 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 4.3 g
• Protein: 23.6 g