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Ingredients
US|METRIC
4 SERVINGS
- 180 grams pasta (anelletti, 6.5oz)
- 2 eggplants (large)
- 10 cherry tomatoes (you can omit these)
- 300 grams tomato passata (10oz I used Mutti)
- 2 garlic cloves (peeled)
- 150 grams cheese (primo sale, 5oz or ricotta salata or feta)
- parmigiano (or grana grated - as required)
- 1 tsp. peperoncino (flakes, optional)
- 3 Tbsp. extra virgin olive oil (you may need more as eggplant absorbs the oil)
- salt (for pasta and to taste)
- black pepper (to taste)
- basil leaves (for presentation)
- breadcrumbs (as required)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium870mg36% |
| Potassium1250mg36% |
| Protein22g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber12g48% |
| Sugars13g |
| Vitamin A25% |
| Vitamin C35% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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