Try this Pasta with Roasted Eggplant and Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450 degrees. 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 largepot of salted water to a boil. Drop in the pasta and 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. From DEEANNEs recipe files
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Serving Size: 1 Serving (1688g) | ||
Recipe Makes: 2 | ||
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Calories: 711 | ||
Calories from Fat: 51 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 7108.2mg | 245 % | |
Potassium 5134.6mg | 135 % | |
Total Carbohydrate 149.2g | 44 % | |
Dietary Fiber 29.5g | 118 % | |
Sugars, other 119.8g | ||
Protein 33.1g | 47 % | |
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: 711
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