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Eggplant Bolognese Pasta (The First Mess Cookbook)
VEGGIES SAVE THE DAY13Ingredients
90Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, diced into ½-inch, 1 cm cubes)
- sea salt
- 1/4 cup virgin olive oil (50 mL + 15 mL, divided)
- salt
- pepper
- 5 cloves garlic (minced)
- 1/2 tsp. chili flakes
- 1/4 tsp. dried oregano
- 28 oz. crushed tomatoes
- 1 cup vegetable stock (OR water)
- 3/4 lb. gluten (or whole-grain, free long pasta of your choice, such as spaghetti or linguini, I used Barilla gluten free spaghetti)
- 6 whole fresh basil leaves (plus extra chopped, for garnish)
- 1/2 cup pitted kalamata olives (finely chopped)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium1060mg44% |
| Potassium1040mg30% |
| Protein70g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber10g40% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C40% |
| Calcium25% |
| Iron40% |
* 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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