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Ingredients
US|METRIC
4 SERVINGS
- 1 Japanese eggplant (peeled and cut into 1/4-inch dice)
- 2 tsp. salt (plus more for pasta water)
- 3/4 cup extra-virgin olive oil (divided)
- 1 onion (medium, cut into 1/4-inch dice)
- 2 cloves garlic (minced)
- 1 zucchini (medium, cut into 1/4-inch dice)
- 2 plum tomatoes (roughly chopped)
- 1 qt. water
- 1 lb. vermicelli (broken into 1-inch pieces)
- 14.5 oz. beans (1 can, cannelloni, rinsed and drained)
- 1 thyme sprig
- 1 bay leaf
- 1 bouquet garni
- 2 parsley sprigs
- 1/4 cup almonds (coarsely chopped)
- 2 cups loosely packed fresh basil leaves (plus more sliced for garnish)
- 1 fresh flat leaf parsley (loosely packed)
- salt
- pepper (to taste)
- 6 anchovy fillets packed in oil
- 4 cloves garlic (roughly chopped)
- 1 lemon zest (plus lemon wedges for serving)
- 8 prawns (very large, shells and heads intact, or 1 1/2 pound large shrimp)
- 3 basil leaves (large)
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NutritionView More
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940Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories940Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1420mg59% |
| Potassium1210mg35% |
| Protein24g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate111g37% |
| Dietary Fiber14g56% |
| Sugars13g |
| Vitamin A50% |
| Vitamin C70% |
| Calcium20% |
| 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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