Vegetarian

Beth's Eggplant Vegetable Spaghetti Sauce is for Dinner.

Beth's Eggplant Vegetable Spaghetti Sauce takes 30 minutes to prepare.

Beth's Eggplant Vegetable Spaghetti Sauce takes 90 minutes to cook.

Beth's Eggplant Vegetable Spaghetti Sauce makes 6 servings.

The ingredients for Beth's Eggplant Vegetable Spaghetti Sauce are:

300 grams Cherry Tomatoes (Pint = 300g)
260 grams Vine Tomato (2 tomatoes)
140 grams Tomatillos (2 small)
215 grams Roma Tomatoes (2 tomatoes)
120 grams green bell pepper (1 pepper)
220 grams Eggplant, fresh (1 medium)
120 grams Zucchini (1 small)
175 grams Mushrooms (about half of a 12 oz package)
100 grams Onions (about 4 1/4'' slices of a large onion)
0.5 tbsp Extra Virgin Olive Oil
425 grams Muir Glen Organic Tomato Sauce (No Salt Added) (1 can)
8.5 grams Kirkland Minced California Garlic (5 calories per Tbsp)

Here is how you make Beth's Eggplant Vegetable Spaghetti Sauce:

Cut all vegetables to your preference. I cut them big enough to taste each individual flavor, however, some people prefer a more "minced" texture to their sauce. Heat up a large skillet with EVOO. Cook tomatoes, tomatillos, pepper, and onion for about an hour, stirring occasionally. Your tomatoes should look more and more like sauce as the hour goes on. add the tomato sauce, garlic, eggplant, zucchini and mushrooms and cook until the hardest vegetables are tender. Season with italian seasoning and Mrs. Dash to taste.I serve 250g portions with edamame pasta to keep the dish vegan.Enjoy! of about 250g each

The nutritional information for Beth's Eggplant Vegetable Spaghetti Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 97.0

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 30.0 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 4.8 g
• Protein: 4.1 g

The dietary needs meet for Beth's Eggplant Vegetable Spaghetti Sauce is Vegan