Directions:
- Place sliced eggplant on a large baking sheet.
- Sprinkle with salt and let stand for 20 minutes.
- Turn slices over and sprinkle with salt.
- Let stand 20 minutes.
- Rinse and pat dry with paper towels.
- Cut into 1/2 cubes.
- Heat olive oil in a large skillet over med-high heat.
- Saute onion for about 4 minutes until golden.
- Add garlic and saute 1 minute.
- Add eggplant and saute about 10 minutes.
- Stir in pine nuts, capers and currants and saute 1 minutes.
- Add tomatoes and bring to a simmer.
- Season with salt and pepper.
- Cook pasta in a large pot according to directions.
- Drain and return to pot.
- Add eggplant mixture, basil and 1/4 cup of cheese.
- Toss.
- Serve with remaining cheese separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.4 Kcal (2091 kJ) | ||
| Calories from fat | 201.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.38g | 34% | |
|---|---|---|---|
| Cholesterol | 11.41mg | 4% | |
| Sodium | 631.59mg | 26% | |
| Potassium | 675.14mg | 14% | |
| Total Carbs | 66.45g | 22% | |
| Sugars | 21.33g | 85% | |
| Dietary Fiber | 9.62g | 38% | |
| Protein | 13.99g | 28% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 2.6mg | 15% | |
| Calcium | 215.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 154.68 Kcal (648 kJ) | ||
| Calories from fat | 62.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 34% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 4% | |
| Sodium | 195.63mg | 26% | |
| Potassium | 209.12mg | 14% | |
| Total Carbs | 20.58g | 22% | |
| Sugars | 6.61g | 85% | |
| Dietary Fiber | 2.98g | 38% | |
| Protein | 4.33g | 28% | |
| Vitamin C | 2.5mg | 14% | |
| Iron | 0.8mg | 15% | |
| Calcium | 66.7mg | 22% | |
* 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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