Directions:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions.
- Drain, then rinse with cold water; transfer to a large bowl.
- Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat; add the eggplant, season with salt and pepper and cook, stirring, until soft and golden, 7-9 minutes.
- Add to the pasta and toss; let cool to room temperature, about 15 minutes.
- Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss.
- Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.51 Kcal (2330 kJ) | ||
| Calories from fat | 143.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16g | 25% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 4% | |
| Sodium | 436.11mg | 18% | |
| Potassium | 496.81mg | 11% | |
| Total Carbs | 74.47g | 25% | |
| Sugars | 12.63g | 51% | |
| Dietary Fiber | 9.66g | 39% | |
| Protein | 28.99g | 58% | |
| Vitamin C | 43.4mg | 72% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.3mg | 80% | |
| Calcium | 587mg | 59% | |
| Amount Per 100 g | |||
| Calories | 138.86 Kcal (581 kJ) | ||
| Calories from fat | 35.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 25% | |
|---|---|---|---|
| Cholesterol | 2.83mg | 4% | |
| Sodium | 108.82mg | 18% | |
| Potassium | 123.97mg | 11% | |
| Total Carbs | 18.58g | 25% | |
| Sugars | 3.15g | 51% | |
| Dietary Fiber | 2.41g | 39% | |
| Protein | 7.23g | 58% | |
| Vitamin C | 10.8mg | 72% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.6mg | 80% | |
| Calcium | 146.5mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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