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Pasta With Eggplant And Tomatoes

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  Eggplant 1 , halved lengthwise
  Olive oil 1 Tablespoon
  Onions 1 1⁄2 , finely chopped
  Garlic 2 Clove (10 gm), smashed and chopped
  Fresh mushrooms 1⁄2 Pound, cleaned and diced
  Basil 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Tomatoes 2 Large, peeled and diced
  Hot cooked penne 2 Cup (32 tbs) (2 portions)
  Cooked tortellini 2 Cup (32 tbs) (2 portions, hot)
  Grated parmesan cheese 2 Tablespoon

Sprinkle cut side of eggplant with salt. Let stand at room temperature for 1 hour. Rinse under cold water, dry and peel. Dice flesh and set aside.
Heat oil in saute pan over medium heat. Add onions and garlic; cook 6 minutes over low heat.
Add mushrooms, eggplant and seasonings. Cook 8 minutes over medium heat.
Pour in wine and cook 3 minutes over high heat. Mix in tomatoes and season well. Cook 12 minutes over medium heat.
Place both kinds of hot pasta in bowl. Pour sauce over and mix well. Serve with grated cheese.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1781 Calories from Fat 359

% Daily Value*

Total Fat 42 g64.2%

Saturated Fat 13.4 g67%

Trans Fat 0 g

Cholesterol 246.1 mg82%

Sodium 1149.4 mg47.9%

Total Carbohydrates 246 g82%

Dietary Fiber 28.8 g115.3%

Sugars 37.2 g

Protein 68 g136.7%

Vitamin A 78.7% Vitamin C 132.4%

Calcium 83.9% Iron 68.3%

*Based on a 2000 Calorie diet

Pasta With Eggplant And Tomatoes Recipe