Eggplant & Tomato Pasta Recipe
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Ingredients
- Large Eggplant 10ech Peel, cut into 1/2inch cubes
- Salt 1/2 cup To soak eggplant
- 2tbsps Add to recipe
- Olive Oil 1/4 cup
- Garlic 1/2 cup
- Diced Tomatoes(#10cn) 1gal
- Sugar, Optional 1/2 cup
- Pepper; Ground Black To Taste
- Basil, Fresh 3bunches Rough chop
- Rigatoni Pasta 8lbs Cooked
- Parsley As needed For garnish
- Parmesan, Fresh As needed For garnish
Directions
- Place eggplant in sink with Salt. Add water and let soak for approx. 20minutes. Rinse the salt off the eggplant. Let drain for a few minutes. Place the olive oil in a tilt grill over mediun-high heat, add eggplant and saute, untill golden brown on all sides. Add garlic, add tomatoes and stir in the sugar and salt. Simmer until sauce has slightly thickened. Add basil then tates and adjust seaonings as needed. Serve over Pasta. Add chopped parsley, and parmesan for garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 719g | |
| Calories 787 | |
| Calories from Fat 551 | 70% |
| Total Fat 62.46g | 78% |
| Saturated Fat 12.3g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 57064mg | 2378% |
| Potassium 1269mg | 36% |
| Total Carbs 46.7g | 12% |
| Dietary Fiber 14.6g | 49% |
| Sugars 13.83g | 9% |
| Protein 18.2g | 29% |
