Directions:
- Cube eggplants and cut bell peppers into slim strips and sliver garlic.
- Cook oil and garlic over medium heat for 2-3 min.
- Add eggplant and bell pepper and cook 2-4 min (until just wilted).
- Add tomato and bring to boil.
- Chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
- In the meantime, cook the pasta and chop remaining basil into ribbons.
- Toss pasta with sauce and top with cheese and basil ribbons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 755.64 Kcal (3164 kJ) | ||
| Calories from fat | 249.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.75g | 43% | |
|---|---|---|---|
| Cholesterol | 37.38mg | 12% | |
| Sodium | 210.8mg | 9% | |
| Potassium | 1095.83mg | 23% | |
| Total Carbs | 108.56g | 36% | |
| Sugars | 14.4g | 58% | |
| Dietary Fiber | 8.86g | 35% | |
| Protein | 26.8g | 54% | |
| Vitamin C | 79.6mg | 133% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 30mg | 166% | |
| Calcium | 135.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 137.38 Kcal (575 kJ) | ||
| Calories from fat | 45.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 43% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 12% | |
| Sodium | 38.33mg | 9% | |
| Potassium | 199.23mg | 23% | |
| Total Carbs | 19.74g | 36% | |
| Sugars | 2.62g | 58% | |
| Dietary Fiber | 1.61g | 35% | |
| Protein | 4.87g | 54% | |
| Vitamin C | 14.5mg | 133% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 5.4mg | 166% | |
| Calcium | 24.6mg | 14% | |
* 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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