Pasta Melanzana (Eggplant) Recipe
This is one of my favorite winter pastas. It is so hearty that the family doesn't even notice there is no meat.
Ingredients
- 2 T. olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 medium sized eggplants peeled and diced
- 28 oz. can diced tomatoes with their liquid
- 1 red pepper, diced
- 1 zucchini, diced
- 1 small can sliced black olives
- 1 T Italian seasoning
- salt & pepper to taste
- 1 lb. spaghetti, bucatini or linguini
- Parmesan cheese to garnish
Directions
- In a large skillet, you want plenty of room, saute eggplant in 2 T olive oil over high heat, quickly stirring constantly. You want to brown the eggplant not steam it! Add garlic,onion, red pepper and zucchini and stir for 1 minute. Add tomatoes, olives and seasoning and stir well. Cover and lower heat to a simmer and cook 15 minutes. Cook pasta in a large pot of boiling water until al dente. Pour sauce over pasta and serve immediately with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 6 servings | |
| Calories 946 | |
| Calories from Fat 636 | 67% |
| Total Fat 70.76g | 88% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 63mg | 3% |
| Potassium 658mg | 19% |
| Total Carbs 68.61g | 18% |
| Dietary Fiber 7.9g | 26% |
| Sugars 7.61g | 5% |
| Protein 12.25g | 20% |
