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Pasta with Roasted Eggplant & Tomato Sauce

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Recipe

Pasta with Roasted Eggplant and Tomato Sauce recipe

 

Yield

3 servings

Prep

20 min

Cook

50 min

Ready

70 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 medium eggplant
medium
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½ pound pasta, penne
rigatoni or pasta shells
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1 ½ cups tomato sauce
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2 tablespoons capers
rinsed and coarsely, chopped
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red pepper flakes
pinch
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2 teaspoons oregano
dried
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salt and black pepper
pinch
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4 cloves garlic
finely minced
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Ingredients

Amount Measure Ingredient Features
1 x eggplant
medium
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226.8 g pasta, penne
rigatoni or pasta shells
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355 ml tomato sauce
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3E+1 ml capers
rinsed and coarsely, chopped
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1 x red pepper flakes
pinch
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1E+1 ml oregano
dried
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1 x salt and black pepper
pinch
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4 cloves garlic
finely minced
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Directions

Preheat the oven to 450℉ (230℃) F. Prick the eggplant in a few places with a knife.

Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until the eggplant is tender but not falling apart.

When the eggplant is cool enough to handle, peel it and dice the pulp. Place the pulp in a colander to drain away any bitter juices. Discard the skin.

Bring a large pot of salted water to a boil, drop in the pasta Stir the eggplant and the rest of the ingredients and warm through. Season to taste.

Adjust salt, pepper, and hot red pepper. If the tomatoes are tart, add a pinch of sugar to compensate.

When the pasta is al dente, drain and toss with the sauce. Serve at once.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 2594% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 134mg 6%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 15%
Sugars g
Protein 19g
Vitamin A 7% Vitamin C 25%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 
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