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Ingredients
US|METRIC
6 SERVINGS
- 2 eggplants (1 1/2 pounds, cut into 1/2-inch cubes)
- 4 onions (chopped)
- 1/2 cup olive oil
- coarse salt (to taste)
- 4 yellow squash (1 1/2 pounds, cut into 1/2-inch cubes)
- 2 red bell peppers (large, cut into 1/2-inch cubes)
- 8 plum tomatoes (peeled, seeded, and chopped)
- 7 garlic cloves (minced)
- 1 tsp. chopped fresh thyme
- 1 1/2 lb. penne rigate (with ridges)
- 1/2 cup fresh flat leaf parsley (finely chopped)
- 1/4 cup fresh basil (finely chopped)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium1470mg42% |
| Protein7g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber11g44% |
| Sugars15g |
| Vitamin A60% |
| Vitamin C200% |
| Calcium10% |
| Iron4% |
* 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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