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11Ingredients
75Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, /aubergine, cubed, approx. weight 450-500g)
- 2 cups fusilli pasta (reserve 1 cup of water from cooking the pasta)
- 1 onion (large, finely chopped)
- 2 garlic cloves (finely chopped)
- 400 grams chickpeas (including the brine)
- 800 grams chopped tomatoes
- 3 Tbsp. olive oil (plus more for drizzling)
- 4 Tbsp. white wine
- 1 tsp. fine sea salt (plus plenty of pepper)
- 1 1/2 tsp. paprika (smoked or sweet)
- 1 bay leaf
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium910mg38% |
| Potassium1140mg33% |
| Protein15g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber12g48% |
| Sugars11g |
| Vitamin A45% |
| Vitamin C60% |
| 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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