Eggplant Pasta Dish
Ingredients Needed
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¼ cup olive oil
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2 cloves garlic, minced
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1 eggplant, peeled and cut into 1/2-inch cubes
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1 (28 ounce) can plum tomatoes with juice, chopped
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1 (16 ounce) package rigatoni pasta
Instructions
Heat olive oil in a large pan over medium heat. Sauté garlic for 1 to 2 minutes until fragrant. Add in the eggplant and continue to cook, stirring frequently, until the eggplant softens, about 5 minutes.
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Stir in tomatoes and their juices; simmer until the sauce thickens slightly, about 20 minutes.
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Bring a large pot of lightly salted water to a boil. Cook the rigatoni, stirring occasionally, until al dente, about 13 minutes. Drain and transfer to a serving dish.
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Pour the sauce over the cooked pasta.
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Nutritional Information (per serving)
| 295 | Calories |
| 8g | Fat |
| 49g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 295 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 1g | 7% |
| Sodium 145mg | 6% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 5g | 19% |
| Total Sugars 6g | |
| Protein 9g | 18% |
| Vitamin C 11mg | 12% |
| Calcium 50mg | 4% |
| Iron 3mg | 16% |
| Potassium 450mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5