Pasta Shells With Eggplant Tomatoes And Chick Peas Recipe

Summary

Health IndexAverageCuisine
CourseMain Ingredient

Ingredients

 Olive oil5 Teaspoon
 Eggplant1 Pound, peeled and cut into 1 -inch cubes (1 Large Piece)
 Water1⁄4 Cup (4 tbs)
 Garlic4 Clove (20 gm), minced
 Tomatoes3 Large, chopped (With Their Juice)
 Cooked chick peas1 Cup (16 tbs)
 Grated orange rind2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Salt1⁄4 Teaspoon (Or To Taste)
 Minced fresh basil1⁄4 Cup (4 tbs)
 Medium pasta shells1 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 2427 Calories from Fat 355

% Daily Value*

Total Fat 40 g60.8%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 924.6 mg38.5%

Total Carbohydrates 431 g143.8%

Dietary Fiber 52.3 g209.3%

Sugars 49.2 g

Protein 82 g163.5%

Vitamin A 101.6% Vitamin C 170.9%

Calcium 24.2% Iron 90.8%

*Based on a 2000 Calorie diet

Directions

1 ln a 12 inch nonstick skillet, heat 2 teaspoons of the oil over moderately high heat.
Add half of the eggplant and cook, stirring frequently, for 5 minutes or until lightly colored.
Add 2 tablespoons of the waterand cook 1 minute longer or until the water has evaporated.
Transfer the cooked eggplant to a bowl and set aside.
Repeat with 2 more teaspoons of the oil, the remaining eggplant, and the remaining 2 tablespoons of water.
2 Lowerthe heat, add the remainingteaspoon of oil and the garlic, and cook for 1 minute.
Stir in the eggplant, tomatoes, chick peas, orange rind, ginger, and salt.
Raise the heat slightly and cook for 5 minutes; add the basil and cook 2 minutes longer or until the eggplant is tender.
3 Meanwhile, bring a stockpot of unsalted waterto a boil and cook the pasta for 8 minutes or until tender but still firm to the bite.
Drain and transferto a warm serving bowl.
Add the vegetable mixture and toss well.
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