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Ingredients
US|METRIC
8 SERVINGS
- 4 cups eggplant (cut into 1-inch cubes)
- 2 onions (medium, thinly sliced)
- 5 garlic cloves (thinly sliced)
- 2 cups peppers (sweet frying, like Cubanelle, sliced into thick rings)
- 4 cups tomatoes (cut into 1-inch cubes)
- 3 Tbsp. extra-virgin olive oil
- sea salt
- freshly ground pepper
- 3/4 lb. whole grain pasta (dried, your choice of shape, I especially like fusilli or penne with this)
- 1 Tbsp. white wine vinegar
- 1/2 cup parmigiano (grated, Reggiano cheese)
- 1/2 cup basil (torn)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium220mg9% |
| Potassium670mg19% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium20% |
| Iron45% |
* 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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