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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 Tbsp. olive oil
- 1 eggplant (medium to large, trimmed and diced, about 4 cups)
- ground black pepper
- kosher salt
- 1 onion (medium, finely chopped, about 1 cup)
- 2 cloves garlic (minced or grated with a Microplane, about 2 teaspoons)
- 1 tsp. red chile flakes (dried)
- 28 oz. whole peeled tomatoes
- 1 cup chicken stock (low-sodium homemade or store-bought, or water)
- 3 cups penne pasta (uncooked)
- 1/2 cup basil leaves (packed, roughly chopped)
- 4 oz. fresh mozzarella (ball of)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium470mg20% |
| Potassium650mg19% |
| Protein20g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium20% |
| 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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