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Pasta with Spicy Eggplant and Tomatoes Recipe
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Red pepper flakes||1⁄2 Teaspoon, crushed|
|Eggplant||1⁄2 Pound, cut in to chunks|
|Tomatoes||16 Ounce (1 Can)|
|Dried basil||1⁄2 Tablespoon|
|Dried oregano||1⁄2 Tablespoon|
|Pasta||1 Pound, cooked, drained|
Calories 571 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10.8 mg0.5%
Total Carbohydrates 93 g31.1%
Dietary Fiber 9.2 g36.6%
Sugars 8.4 g
Protein 16 g32.7%
Vitamin A 26.1% Vitamin C 31.8%
Calcium 9.2% Iron 23.7%
*Based on a 2000 Calorie diet
When the garlic sizzles, reduce the heat to low, add the eggplant, and saute until it begins to soften and the garlic begins to turn brown, 2 to 3 minutes.
Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Cover and simmer gently until the eggplant is tender and the sauce is thick, 15 to 20 minutes.
With a wooden spoon, gently press on the pieces of eggplant to mash them slightly into the sauce.
Serve over cooked pasta.