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Gemelli with Eggpplant and Tomato
ALEXANDRA'S KITCHEN12Ingredients
65Minutes
620Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 eggplants (large globe, I used 1 eggplant, which yielded about 3 cups of diced eggplant weighing about 9.5oz)
- olive oil
- 1 onion (peeled and thinly sliced, about 2 cups sliced)
- 2 cloves garlic (minced)
- 1 handful basil leaves
- 1 handful parsley leaves (I used only basil)
- kosher salt
- 1 lb. penne (I used 1 cup of Gemelli pasta but use whatever you like)
- sherry vinegar
- 2 cups tomato sauce (I used 1 cup of this sauce)
- red pepper flakes
- 1/2 lb. ricotta salata cheese (I used no cheese, but served grated Parmigiano Reggiano on the side.)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol25mg8% |
Sodium630mg26% |
Potassium1240mg35% |
Protein22g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate102g34% |
Dietary Fiber14g56% |
Sugars18g |
Vitamin A70% |
Vitamin C35% |
Calcium20% |
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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