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Roasted Eggplant, Caramelized Onions, and Tomato Pasta (vegan, gluten-free option)
VEGAN GASTRONOMY16Ingredients
70Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups eggplant (diced, ~ 1 large Italian, or Black Beauty Eggplant)
- 1 1/2 white onion (large, peeled, halved, and thinly sliced)
- 1 lb. penne pasta (gluten-free: use brown rice pasta)
- cooking wine (splash of)
- olive oil
- salt
- ground black pepper (freshly)
- grated Parmesan cheese (optional, omit for vegan option)
- 8 cloves garlic (minced)
- 28 oz. diced tomatoes
- 1/2 cup basil (chopped + some for garnish, optional)
- crushed red pepper
- olive oil
- ground black pepper (freshly)
- salt
- sugar (a little if needed)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium470mg20% |
| Potassium1130mg32% |
| Protein20g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate112g37% |
| Dietary Fiber10g40% |
| Sugars19g |
| Vitamin A50% |
| Vitamin C60% |
| Calcium15% |
| Iron20% |
* 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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