Pasta in Eggplant Sauce

Pasta in Eggplant Sauce

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


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)

Instructions


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 631
Calories from fat 145
Calories from saturated fat 21.1
Total Fat 16.1 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 10.3 g
Cholesterol 0
Sodium 647 mg
Potassium 1200 mg
Total Carbohydrate 104 g
Dietary Fiber 14.2 g
Sugars 13.7 g
Protein 18.0 g

Dietary servings

Per Portion


Grain 3.9
Vegetables 7.5

Energy sources


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