Directions:
- Put pasta water on to boil.
- In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
- Put pasta in boiling water.
- Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
- Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
- Serves 4.
- *Note: I think I prefer this made with only 8 ounces of pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.59 Kcal (1619 kJ) | ||
| Calories from fat | 266.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.59g | 46% | |
|---|---|---|---|
| Sodium | 314.09mg | 13% | |
| Potassium | 478.66mg | 10% | |
| Total Carbs | 23.64g | 8% | |
| Sugars | 11.06g | 44% | |
| Dietary Fiber | 8.73g | 35% | |
| Protein | 6.17g | 12% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7mg | 39% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.84 Kcal (477 kJ) | ||
| Calories from fat | 78.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 46% | |
|---|---|---|---|
| Sodium | 92.49mg | 13% | |
| Potassium | 140.96mg | 10% | |
| Total Carbs | 6.96g | 8% | |
| Sugars | 3.26g | 44% | |
| Dietary Fiber | 2.57g | 35% | |
| Protein | 1.82g | 12% | |
| Vitamin C | 8mg | 45% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.1mg | 39% | |
| Calcium | 13.2mg | 4% | |
* 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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