Directions:
- Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
- After 1 hour clean the eggplant under cold running water and pat dry.
- Chop the eggplant and mushrooms into cubes.
- In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
- Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
- Meanwhile cook the pasta according to a package instructions.
- Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.75 Kcal (1452 kJ) | ||
| Calories from fat | 70.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 12% | |
|---|---|---|---|
| Cholesterol | 8.82mg | 3% | |
| Sodium | 6206.04mg | 259% | |
| Potassium | 321.42mg | 7% | |
| Total Carbs | 49.06g | 16% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 6.86g | 14% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 109.25 Kcal (457 kJ) | ||
| Calories from fat | 22.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 12% | |
|---|---|---|---|
| Cholesterol | 2.78mg | 3% | |
| Sodium | 1955.38mg | 259% | |
| Potassium | 101.27mg | 7% | |
| Total Carbs | 15.46g | 16% | |
| Sugars | 2.26g | 29% | |
| Dietary Fiber | 2.47g | 31% | |
| Protein | 2.16g | 14% | |
| Vitamin C | 1.4mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.2mg | 3% | |
* 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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