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Eggplant and Tomato Pasta

Eggplant and Tomato Pasta
3.6 60 ratings
Prep. 10 min
Total 45 min
4 portions
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Ingredients

  • Parmesan cheese cut into pieces
    2 oz
  • olive oil
    1 oz
  • garlic cloves
    2
  • yellow onions quartered
    4 oz
  • ripe tomatoes cut into pieces (¾ in.)
    21 oz
    21 oz canned whole tomatoes
  • Italian seasoning
    1 tsp
  • salt or to taste
    1 ½ tsp
  • ground black pepper or to taste
    ½ tsp
  • sugar
    1 tsp
  • eggplant cut into pieces (¾ in.)
    16 oz
  • dried pasta eg. farfalle (bow tie pasta) or amori
    12 oz
  • water
    24 ½ oz
  • fresh basil leaves (approx. 20 medium leaves)
    3 sprigs

Difficulty

easy

Nutrition per 1 portion

Protein 19 g
Calories 2146 kJ / 513 kcal
Fat 13 g
Fibre 10 g
Carbohydrates 85 g

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Also featured in

Italian Pasta 10 Recipes
United States

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