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Summertime Eggplant and Herbs

Ingredients
  Eggplant 1 Medium, peeled, chopped
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil 2 Tablespoon
  Chopped tomatoes 2 Cup (32 tbs)
  Cherry tomatoes 1 Cup (16 tbs), halved
  Slivered basil 1⁄4 Cup (4 tbs)
  Snipped savory 1 Tablespoon
  Shredded cheese 1⁄4 Cup (4 tbs) (Parmesan Or Romano)
  Pine nuts/Slivered almonds 2 Tablespoon, toasted
Directions

1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large skillet cook and stir eggplant, onion, and garlic in hot oil till onion is tender. Add chopped tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the cherry tomatoes, basil, savory, 1/4 teaspoon salt, and 1/8 teaspoon pepper; heat through.
3. To serve, toss vegetable mixture with hot pasta. Sprinkle with Parmesan or Romano and pine nuts or almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Interest: 
Summer, Everyday
Ingredient: 
Eggplant
Cook Time: 
10 Minutes

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4.07
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 880 Calories from Fat 535

% Daily Value*

Total Fat 62 g95.1%

Saturated Fat 11.7 g58.7%

Trans Fat 0 g

Cholesterol 27.5 mg9.2%

Sodium 623.3 mg26%

Total Carbohydrates 68 g22.7%

Dietary Fiber 27.1 g108.2%

Sugars 28.4 g

Protein 27 g53.9%

Vitamin A 114.8% Vitamin C 179.7%

Calcium 81.4% Iron 55.8%

*Based on a 2000 Calorie diet

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Summertime Eggplant And Herbs Recipe