14 Ingredients
  • Olive oil
  • 2 tablespoons butter
  • 1 large Vidalia onion, chopped
  • 3 large eggplants, chopped (5 cups)
  • 3 whole garlic cloves, peeled
  • Leaves from 10 to12 sprigs of fresh basil
  • Kosher salt
  • 10 to 15 plum tomatoes
  • Freshly ground black pepper
  • Pinch of sugar
  • 1 1/2 pounds dry fettuccine
  • 1/2 pound packaged mozzarella, cut into 1/2-inch cubes
  • 1.1 pounds fresh mozzarella, cut into 1/2-inch cubes
  • 1/2 cup freshly grated Parmesan cheese
Nutrition
987
49% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

66% 43

Saturated

106% 21

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

34% 103

Carbs (net)

- 95

Fiber

33% 8

Sugars

- 14

Sugars, added

- 0

Protein

95% 48

Cholesterol

37% 112

Sodium

38% 909

Calcium

79% 790

Magnesium

29% 122

Potassium

20% 929

Iron

17% 3

Zinc

53% 6

Phosphorus

111% 780

Vitamin A

36% 324

Vitamin C

26% 23

Thiamin (B1)

21% 0

Riboflavin (B2)

39% 1

Niacin (B3)

21% 3

Vitamin B6

38% 0

Folate equivalent (total)

16% 65

Folate (food)

- 81

Folic acid

- 0

Vitamin B12

120% 3

Vitamin D

160% 24

Vitamin E

16% 2

Vitamin K

20% 24

Sugar alcohols

- 0

Water

- 325
Comments
 
×