Eggplant Pasta

Rene Ross

October 11, 2013

127

This rich, satisfying pasta dish is perfect for when you're craving the flavor of eggplant Parmesan without the hassle. Tender, meaty eggplant simmers in a delicious tomato sauce made with Parmesan and fresh basil and is served on a bed of hot spaghetti noodles. This is fantastic when you have an eggplant surplus that you need to get rid of quickly or just need a tasty, inexpensive meal.

1 tbs. olive oil
½ c. onion, diced
2 garlic cloves, chopped
3 c. eggplant, peeled and diced into ½-inch cubes
1 (14.5 oz.) can diced tomatoes
2 (8 oz.) cans tomato sauce
¼ c. Parmesan cheese
2 tsp. dried Italian seasonings
¼ c. shredded basil leaves
1 ½ tsp. salt
½ tsp. freshly ground black
pepper
½ pound thin spaghetti, cooked
Parmesan and basil (garnish)

1.) Heat olive oil in a large saute pan over medium high-heat. Add the onions and garlic, and cook until onions are translucent. 2.) Add the eggplant, and cook for 7 minutes or until the eggplant is tender. Stir in tomatoes and tomato sauce. Cover and simmer for 5 minutes. 3.) Stir in Parmesan, Italian seasonings, basil, salt and pepper. Cook for 5 more minutes. Serve the eggplant sauce over the thin spaghetti. Garnish with Parmesan and basil.

Nutritions

Calories
266

Sodium
1381mg
57% DV

Fat
10g
16% DV

Protein
15g
30% DV

Carbs
28g
9% DV

Fiber
8g
34% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 5g 26%

Polysaturated Fat 0.8300000000000001g 5%

Monosaturated Fat 4g 28%

Cholesterol 23mg 7%

Sodium 1381mg 57%

Potassium 954mg 27%

Protein 15g 30%

% DAILY VALUE^*

Total Carbohydrate

Fiber 8g 34%

Sugar 11g 23%

Vitamin A 1349IU 26%

Vitamin B6 0.44000000000000006mg 22%

Vitamin C 24mg 41%

Calcium 387mg 38%

Iron 2mg 13%

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