dish
Pasta with Roasted Eggplant and Tomatoes

4
Serves
455
Calories
15
Nutrients
16
Vitamins

Ingredients

2 large or 4 small globe eggplants
1 pound penne, rigatoni or pasta shells
3 cups tomato sauce
6 cloves garlic , finely minced
1/4 cup capers , rinsed and coarsely chopped
4 teaspoons dried oregano , or 1/2 cup chopped, fresh basil
pinch hot pepper flakes
2 tablespoons extra virgin olive oil (optional)

Cooking Instructions

1. Preheat the oven to 450°F. Prick the eggplants in a few places with a knife. Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until it's tender but not falling apart. When the eggplant is cool enough to handle, peel and remove the large seed pockets. Dice the pulp and set it in a drainer to eliminate its bitter juices.

2. Bring a large pot of salted water to a boil. Add the pasta and stir.

3. While the pasta is cooking, warm the tomato sauce in a large sauté pan over medium heat.

4. Add the eggplant and the rest of the ingredients and warm through. (If you like, you may stir in 2 tablespoons of extra virgin olive oil for a bit of richness.)

5. Season with salt, pepper and hot pepper to taste. If the tomatoes are tart, add a pinch of sugar to compensate. When the pasta is al dente, drain and toss with the sauce. Serve at once.

Serving Size: 1/4 pound pasta with about 3/4 cup sauce

Nutrition Information

Number of Servings: 4
Calories
455
Protein
18 g
Total Carbohydrate
92 g
Dietary Fiber
14 g
Soluble Fiber
3 g
Insoluble Fiber
7 g
Sugar
10 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
83 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
78 %
Percent Calories from Fat
7 %
Vitamin A
2164 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
7 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
31 mg
Vitamin D
0 IU
Folate
266 mcg
Vitamin E
5 IU
Vitamin K
1 mcg
Pantothenic Acid
1 mg
Calcium
95 mg
Iron
7 mg
Phosphorus
305 mg
Potassium
1430 mg
Sodium
459 mg
Zinc
2 mg