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Penne With Zucchini And Eggplant

Italian.Chef's picture
  Penne pasta 3⁄4 Pound
  Eggplant 8 Ounce
  Zucchini 7 Ounce
  Ripe tomato 1 Large
  Olive oil 5 Tablespoon
  Crushed garlic 1 Clove (5 gm)
  Chopped basil leaves/1 teaspoon dry 6
  Pepper To Taste
  Mozzarella 5 Ounce, cut into small cubes (If Possible, Smoked Cheese Tastes Best)

Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Meanwhile, prepare sauce.
Cut into sticks.Cut into strips (preferably, remove seeds and skin).
Saute until garlic becomes golden.
Add eggplant and zucchini and cook approx 3 minutes.
Add tomato strips.
Add and continue to cook for another 2-4 minutes.
Add cooked penne to sauce and mix well.Add and saute until cheese begins to melt.

Recipe Summary

Side Dish

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2476 Calories from Fat 1012

% Daily Value*

Total Fat 114 g175.3%

Saturated Fat 29.2 g146%

Trans Fat 0 g

Cholesterol 112 mg37.3%

Sodium 932.9 mg38.9%

Total Carbohydrates 278 g92.5%

Dietary Fiber 24.2 g96.8%

Sugars 27.1 g

Protein 80 g160.5%

Vitamin A 65% Vitamin C 104.9%

Calcium 79.6% Iron 49.8%

*Based on a 2000 Calorie diet

Penne With Zucchini And Eggplant Recipe