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Ron Braunfeld: "added zucchini and onions" Read More
16Ingredients
45Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. Italian eggplant (sliced into 1/4 inch thick slabs, see note)
- 3 Tbsp. olive oil (divided)
- 6 oz. penne pasta (dried)
- 1 lb. cremini mushrooms (cleaned, stemmed and sliced)
- 1 small onion (sliced)
- 1 bell pepper (any color, sliced into strips)
- 3 garlic cloves (minced)
- 1/2 cup dry white wine
- 14 oz. diced tomatoes
- 1/2 cup crushed tomatoes
- 2 Tbsp. capers
- 1 Tbsp. fresh rosemary (or 1 tsp. dry)
- 1/2 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- salt
- pepper
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium440mg18% |
| Potassium1500mg43% |
| Protein14g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber10g40% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium10% |
| 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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Reviews(10)
Elisa Harting 2 years ago
This is a really good eggplant recipe. My husband’s face lit up when he tasted it! Definitely a recipe to make again! The only change was that I used fresh oregano instead of dried. At this time of year, the herb garden is begging to be used!!