45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 353g
Price Per Serving: 1.41$
273kcal
Nutrition
Calories: 273kcal
Protein: 14.85%
Fat: 25.69%
Carbs: 59.46%
Ingredients
- 0.3 teaspoon pepper black
- 4 cups penne rigate hot tube-shaped cooked uncooked ( 8 ounces pasta)
- 3 cups eggplant cubed peeled (1-inch) ( 12 ounces)
- 0.3 cup basil fresh chopped
- 0.3 cup basil fresh chopped
- 1 garlic clove minced
- 0.3 cup kalamata olives pitted sliced
- 1 tablespoon olive oil
- 0.3 cup oregano fresh chopped
- 1 ounce parmesan fresh shredded finely
- 0.3 teaspoon salt
- 0.5 teaspoon sugar
- 1.5 pounds tomatoes chopped
- 2 tablespoons tomato paste
Equipment
- frying pan
- baking sheet
- oven
Directions
- Preheat oven to 42
- To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425 for 15 minutes, stirring once.
- Heat oil in a large nonstick skillet over medium heat.
- Add garlic; cook 3 minutes or until golden, stirring occasionally.
- Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick.
- Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.
- Toss the sauce with the pasta, and sprinkle with cheese.
Nutrition Facts
Properties
Nutrition Score
19.361739038773%
Flavonoids
Nutrients percent of daily need