Penne with Roasted Eggplant & Savory Mushroom Ragout
|Eggplant||2 , cut into 1/2 inch rounnds|
|Cooking spray||5 Gram|
|Penne pasta||13 1⁄4 Ounce, boiled, drained|
|Olive oil||2 Tablespoon|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
|Onion||1 Tablespoon, chopped finely|
|Fresh rosemary||1 Tablespoon, chopped finely|
|Garlic paste||1 Teaspoon|
|Porcini mushroom||1 Cup (16 tbs), sliced|
|Portobello mushroom||1 Cup (16 tbs), sliced|
|Shiitake mushroom||1 Cup (16 tbs), sliced|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Marinara sauce||16 Ounce|
|Salt and pepper||To Taste|
|Parmesan cheese||1 Tablespoon, shredded|
1.Pre-heat the oven to 450F.
2.Line a plate with paper towels.
3.Line a baking tray with aluminium foil.
4.Spray the eggplants with cooking spray. Transfer to the sheet lined with aluminium foil.
5.Bake at 450F for 15 minutes. Transfer to the plate covered with paper towels.
6.Cut the eggplant pieces into halves.
7.In a skillet, heat olive oil, add onion, rosemary, parsley and garlic, mushrooms, cook for 4-5 minutes.
8. Pour in the wine, cook for another 2 to 3 minutes, until the wine evaporates.
9.Add marinara sauce and eggplant. Season with salt and pepper. Cook until it boils.
10.Simmer for 15 to 20 minutes, stir occasionally.
11.Add pasta and toss to combine.
12.In serving plate, place the pasta, sprinkle some shredded Parmesan cheese and serve.
Calories 660 Calories from Fat 120
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol 2.5 mg0.8%
Sodium 308.3 mg12.8%
Total Carbohydrates 103 g34.3%
Dietary Fiber 14.1 g56.3%
Sugars 11.3 g
Protein 25 g49.3%
Vitamin A 16.1% Vitamin C 33.6%
Calcium 17.4% Iron 28.4%
*Based on a 2000 Calorie diet