Bucatini With Eggplant (Aubergine) Recipe

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Bucatini With Eggplant (Aubergine)
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Ingredients:

Directions:

  1. Heat oil in heavy sauté pan over medium heat. Stir in onion. Cook until softening and add garlic. When onion begins to turn golden, stir in eggplant and cook for five minutes, stirring. Season with salt and pepper.
  2. Add tomatoes, olives and basil and simmer over medium heat until tomatoes soften.
  3. Cook bucatini in rapidly boiling, salted water until al dente, about 8 minutes. Drain well in colander.
  4. Put pasta in serving bowl. Add the eggplant mixture. Toss and sprinkle with breadcrumbs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 679.32 Kcal (2844 kJ)
Calories from fat 162.58 Kcal
% Daily Value*
Total Fat 18.06g 28%
Sodium 177.59mg 7%
Potassium 1004.38mg 21%
Total Carbs 108.61g 36%
Sugars 19.83g 79%
Dietary Fiber 13.33g 53%
Protein 18.82g 38%
Vitamin C 32.8mg 55%
Iron 4.3mg 24%
Calcium 56.6mg 6%
Amount Per 100 g
Calories 113.46 Kcal (475 kJ)
Calories from fat 27.15 Kcal
% Daily Value*
Total Fat 3.02g 28%
Sodium 29.66mg 7%
Potassium 167.75mg 21%
Total Carbs 18.14g 36%
Sugars 3.31g 79%
Dietary Fiber 2.23g 53%
Protein 3.14g 38%
Vitamin C 5.5mg 55%
Iron 0.7mg 24%
Calcium 9.5mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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