Pasta in Eggplant Sauce

Pasta in Eggplant Sauce

Health Rating
Prep Cook Ready in Servings
30 min 40 min 1 h 10 min 2


1 leaf Bay leaf
1/2 cup chopped Carrots
1/4 cup diced Celery
1 eggplant peeled Eggplant (chopped)
6 leaf Basil, fresh
3 clove(s) Garlic (chopped)
2 tbsp Olive oil
1 1/2 cup Pasta, Fusilli, dry
1 cup sliced Tomato
1/2 tsp Salt
1 small Yellow onion (chopped)


Soak pealed and chopped egg plants in salt water for 30 minutes.

Meanwhile, chop the onion, carrot, celery and garlic.

Heat oil in a medium saucepan over medium heat. Add onion, carrot and celery. Cover and cook for about 10min, stirring occasionally, until softened. Add garlic and bay leaf, cook for about 30 seconds while stirring. Add drained eggplants and cook for 30min.

Add tomatoes (without the juice) and basil. Bring to a lively simmer and cook uncovered, stirring occasionally, until thickened, about 5-7 minutes.

Meanwhile, cook pasta in boiling water until “al dente” or 1-2 minutes less than the package directions. Drain it, add 2 tbsp olive oil, season with salt, mix and then add the sauce (remove the bay leaf and cloves from the sauce).

Option to sprinkle with parmesan cheese.

Nutrition Facts

Per Portion

Calories 478
Calories from fat 140
Calories from saturated fat 20.0
Total Fat 15.5 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 10.2 g
Cholesterol 0 mg
Sodium 645 mg
Potassium 1106 mg
Total Carbohydrate 72 g
Dietary Fiber 12.8 g
Sugars 12.6 g
Protein 12.5 g

Dietary servings

Per Portion

Grain 2.3
Vegetables 7.5

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada