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Bucatini in Chunky Eggplant Sauce
THE DENVER POST10Ingredients
60Minutes
470Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic (chopped)
- 12 oz. eggplant (unpeeled, cut into 1/4-inch by 1/4-inch by 3-inch strips)
- 2 Tbsp. salt (or more as needed)
- 1/8 tsp. freshly ground black pepper (or more as needed)
- 1 lb. tomatoes (ripe, peeled and diced)
- 1 tsp. fresh oregano (minced, or more as needed)
- 12 basil leaves (torn)
- 1 lb. bucatini (dried, or substitute penne rigate, rigatoni or orecchiette)
- 1/2 cup freshly grated Pecorino Romano cheese (for serving)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium2840mg118% |
| Potassium590mg17% |
| Protein14g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium4% |
| Iron15% |
* 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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