eggplant and tomato pasta Recipe
Servings: 50
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Ingredients
- 10 large eggplants, peeled and cut into 1/2
- 1/2 cups salt - to soak eggplant
- 2 Tbsp add to recipe
- 1/4 cup olive oil
- 1/2 cup peeled and minced garlic
- 1 gallon diced tomatoes
- 1/2 cup sugar (optional)
- ground black pepper
- 2 bunches fresh roughly chopped basil
- 8 lbs rigatoni pasta
- parsley
- fresh parmesan
Directions
- Place eggplant in sink and season with salt. Add water and let soak for approximately 20 minutes.
- Rinse the salt off the eggplant. Let drain for a few minutes.
- Place olive oil in a tilt grill over medium high heat, add eggplant and saute, until golden brown on all sides.
- Add garlic, tomatoes and stir in the sugar and salt. Simmer until sauce had slightly thickened.
- Add basil then taste and adjest seasonings as needed.
- Serve over pasta. Add chopped parsley and parmesan for garnish.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 50 servings | |
| Calories 47 | |
| Calories from Fat 13 | 28% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1145mg | 48% |
| Potassium 279mg | 8% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.9g | 3% |
| Protein 1.41g | 2% |
