Adapted from and embodying the virtues of the cookbook The Art of Simple Food by Alice Waters.
1. Salt eggplant liberally and let drain 15 minutes. Rinse to remove salt and pat dry.
2. In a medium saucepan, fry eggplant in the olive oil until golden brown. Remove and let drain on paper towels.
3. Add onion to the remaining oilve oil. Cook until softened and lightly golden, then add garlic and saute briefly. Add tomatoes, cooking just until saucy.
4. Cook pasta to al dente. Drain, reserving 1/2 cup of the pasta water.
5. Toss the sauce, pasta, eggplant and basil, thinning with reserved pasta water as needed.
6. Garnish with pecorino and enjoy!
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 387 | ||
Calories from Fat: 84 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 62.1mg | 19 % | |
Sodium 167.3mg | 6 % | |
Potassium 823.6mg | 22 % | |
Total Carbohydrate 65.5g | 19 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 58.6g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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