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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil (divided)
- 1 onions (medium, chopped)
- 1/2 tsp. crushed sage leaves (dried, optional)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 eggplant (medium, peeled and cut into 1/2-inch cubes (about 3 cups))
- 1/4 cup dry red wine (or beef broth)
- 1 jar Bertolli Tomato & Basil Sauce
- 8 oz. penne pasta (cooked and drained)
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Directions
- Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, sage, salt and pepper, stirring occasionally, 2 minutes or until onion is tender. Stir in remaining 1 tablespoon Olive Oil and eggplant and cook 3 minutes or until eggplant is almost tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 6 minutes or until eggplant is very tender. Serve over hot penne and garnish, if desired, with grated Parmesan cheese.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium300mg13% |
Potassium500mg14% |
Protein9g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A2% |
Vitamin C8% |
Calcium4% |
Iron10% |
* 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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