Try this Pasta with Roasted Eggplant, Ricotta, And Basil recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450F. In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes. While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened. Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes. Stir in vinegar and roasted eggplant. In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency. Serves 2. Gourmet October 1994
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Serving Size: 1 Serving (871g) | ||
Recipe Makes: 1 servings | ||
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Calories: 156 | ||
Calories from Fat: 105 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 78.4mg | 3 % | |
Potassium 111.9mg | 3 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.5g | ||
Protein 7.5g | 11 % | |
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: 156
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