Spaghetti With Eggplant

1. Saute onion in the 4 teaspoons olive oil.

2. Add garlic and saute.

3. Add diced tomatoes.

4. Simmer 20 minutes.

5. Cook spaghetti; drain.

6. Fry egg plant in another frying pan in tablespoon oil. Fry 5 minutes.

7. Add egg plant to sauce.

8. Pour pasta in a bowl.

9. Add sauce on top.

10. Break up basil.

11. Top with feta cheese.

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Nutrient	Quantity
Total fats	25.433 g
Protein	15.0746 g
Carbohydrates	68.4031 g
Energy	516.6307 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9448 g
Water	1081.4672 g
Aspartic acid	1.607 g
Calcium, Ca	381.5099 mg
Lutein + zeaxanthin	923.0393 g
Fiber, total dietary	20.0766 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	2300.5479 g
Niacin	8.7693 mg
Vitamin A, RAE	259.396 g
Arginine	0.6205 g
Riboflavin	0.5853 mg
Tocopherol, beta	0.0545 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	3.7126 g
Sodium, Na	448.6002 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3327 g
Total lipid (fat)	25.433 g
Manganese, Mn	1.9181 mg
Fructose	9.7456 g
Proline	0.8075 g
Fatty acids, total saturated 16:0	4.0792 g
Fatty acids, total saturated 8:0	0.206 g
Sucrose	1.0358 g
Choline, total	90.5257 mg
Sugars, total	34.9264 g
Serine	0.7785 g
Fatty acids, total saturated 10:0	0.7419 g
Fatty acids, total saturated 18:0	0.9312 g
Vitamin B-6	1.2388 mg
Selenium, Se	8.4242 g
Ash	7.1542 g
Vitamin D	6 IU
Fatty acids, total saturated 18:1 undifferentiated	11.4605 g
Pantothenic acid	3.1357 mg
Phenylalanine	0.6034 g
Copper, Cu	0.6763 mg
Betaine	0.5768 mg
Thiamin	0.496 mg
Retinol	46.875 g
Methionine	0.2271 g
Iron, Fe	3.7998 mg
Carbohydrate, by difference	68.4031 g
Phosphorus, P	356.4673 mg
Folate, total	192.0504 g
Tocopherol, gamma	0.6733 mg
Fatty acids, total saturated 4:0	0.2906 g
Lycopene	10212.2842 g
Alanine	0.6131 g
Cholesterol	33.375 mg
Valine	0.7501 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.3453 g
Glycine	0.3409 g
Carotene, alpha	473.5745 g
Glucose (dextrose)	9.64 g
Fatty acids, total saturated 14:0	1.0464 g
Zinc, Zn	3.1752 mg
Isoleucine	0.6146 g
Fatty acids, total saturated 12:0	0.4448 g
Fatty acids, total polyunsaturated	3.2918 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.9763 g
Tocotrienol, alpha	0.0655 mg
Vitamin A, IU	4389.1186 IU
Folate, DFE	192.0504 g
Tryptophan	0.1723 g
Vitamin C, total ascorbic acid	74.2877 mg
Phytosterols	81.8955 mg
Galactose	0.0179 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.215 g
Tyrosine	0.4814 g
Vitamin B-12	0.6338 g
Vitamin K (phylloquinone)	79.8303 g
Fatty acids, total saturated	8.2323 g
Histidine	0.3249 g
Fatty acids, total monounsaturated	11.9555 g
Threonine	0.5408 g
Folate, food	192.0504 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	0.15 g
Cryptoxanthin, beta	3.0475 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	5.546 mg
Magnesium, Mg	150.2107 mg
Lysine	0.8129 g
Potassium, K	2120.6539 mg
Cystine	0.1112 g
Fluoride, F	9.9618 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	4 teaspoons	119.34	0	13.5
Spaghetti	16 ounces	140.6135	31.3432	2.5855
Onion	0.25 cup	16	3.736	0.04
Tomato	14 ounces	71.4407	15.4391	0.7938
Feta cheese	0.25 cup	99	1.5338	7.98
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
eggplant	3 cups	61.5	14.4648	0.4428
Garlic Clove	1	4.47	0.9918	0.015
Basil	0.25 cup	1.38	0.159	0.0384