Eggplant Pasta Recipe

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Brief

Prep 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 8

Yield: 8 servings

Eggplant Pasta Recipe

Ingredients

¼ cup olive oil

2 cloves garlic

minced

1 eggplant

peeled and cut into 1/2-inch cubes

1 (28 ounce) can plum tomatoes with juice

chopped

1 (16 ounce) package rigatoni pasta

Fruits and Vegetables

Directions

Step 1

Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant 1 to 2 minutes. Add eggplant; cook stirring constantly until eggplant is softened about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced about 20 minutes.

Step 2

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water stirring occasionally until cooked through but firm to the bite about 13 minutes. Drain and transfer to a serving bowl.

Step 3

Pour sauce over pasta.

Nutritional Information

Eggplant Pasta Recipe

Servings Per Recipe:8

Calories: 294.6

% Daily Value *

Protein: 8.9g 18%

Carbohydrates: 48.8g 16%

Dietary Fiber: 5.2g 21%

Sugars: 5.8g

Fat: 8.3g 13%

Saturated Fat: 1.3g 6%

Vitamin A Iu: 133.2IU 3%

Niacin Equivalents: 4.7mg 36%

Vitamin B6: 0.2mg 16%

Vitamin C: 10.9mg 18%

Folate: 134.1mcg 34%

Calcium: 49.6mg 5%

Iron: 2.8mg 15%

Magnesium: 46.9mg 17%

Potassium: 449.6mg 13%

Sodium: 144.7mg 6%

Thiamin: 0.1mg 8%

Calories From Fat: 74.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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