Eggplant Pasta

Eggplant Pasta

Eggplant Pasta

"Carbs – especially pasta – are the fuel my body needs to maintain an athletic lifestyle."
Joe Bastianich
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast, Dinner
Cuisine Italian
Servings 8
Calories 294.6 kcal

Ingredients
  

  • ¼ cup olive oil
  • 2 cloves garlic minced
  • 1 eggplant peeled and cut into 1/2-inch cubes
  • 28 ounce can plum tomatoes with juice, chopped
  • 16 ounce package rigatoni pasta

Instructions
 

  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
  • Pour sauce over pasta.

NUTRITION

Nutrition Facts
Eggplant Pasta
Serving Size
 
8 g
Amount per Serving
Calories
294.6
% Daily Value*
Fat
 
8.3
g
13
%
Saturated Fat
 
1.3
g
8
%
Sodium
 
144.7
mg
6
%
Potassium
 
449.6
mg
13
%
Carbohydrates
 
48.8
g
16
%
Fiber
 
5.2
g
22
%
Sugar
 
5.8
g
6
%
Protein
 
8.9
g
18
%
Vitamin A
 
133.2
IU
3
%
Vitamin C
 
10.9
mg
13
%
Calcium
 
49.6
mg
5
%
Iron
 
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Eggplant, Pasta
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