Directions:
- Have the rigatoni ready in a big bowl.
- Mix the olive oil with the balsamico and the herbs. Set aside.
- Saute the eggplant in a little bit of olive oil, add salt & pepper for taste.
- Add to pasta.
- Then saute the tomatoes with the crushed garlic, add some oregano to mixture. Once heated, add to pasta and eggplant.
- Now add dressing over salad along with the feta cheese and stir well.
- Tastes great chilled on a hot summer day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.29 Kcal (1986 kJ) | ||
| Calories from fat | 218.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.3g | 37% | |
|---|---|---|---|
| Cholesterol | 33.38mg | 11% | |
| Sodium | 823.06mg | 34% | |
| Potassium | 539.35mg | 11% | |
| Total Carbs | 94.62g | 32% | |
| Sugars | 13.11g | 52% | |
| Dietary Fiber | 10.31g | 41% | |
| Protein | 19.64g | 39% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 59.9mg | 333% | |
| Calcium | 225.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 94.45 Kcal (395 kJ) | ||
| Calories from fat | 43.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 37% | |
|---|---|---|---|
| Cholesterol | 6.65mg | 11% | |
| Sodium | 163.91mg | 34% | |
| Potassium | 107.41mg | 11% | |
| Total Carbs | 18.84g | 32% | |
| Sugars | 2.61g | 52% | |
| Dietary Fiber | 2.05g | 41% | |
| Protein | 3.91g | 39% | |
| Vitamin C | 2mg | 17% | |
| Iron | 11.9mg | 333% | |
| Calcium | 44.9mg | 23% | |
* 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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