• prep: 30 min
  • cook: 50 min
  • total: 1 hr 20 min
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  • servings:
  • Ingredients

    • 2 large, firm eggplants
    • extra-virgin olive oil
    • 1 tablespoon dried oregano
    • optional: 1 dried red chili, crumbled
    • 4 cloves of garlic, peeled and finely sliced
    • a large bunch of fresh basil, stems finely chopped, leaves reserved
    • 1 teaspoon good herb or white wine vinegar
    • 2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata
    • sea salt and freshly ground black pepper
    • 1 pound dried spaghetti
    • 6 ounces salted ricotta, pecorino, or Parmesan cheese, grated

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 393 % Daily Value *
    • Total Fat: 13 g 19.64%
    • Saturated Fat: 6 g 32.36%
    • Trans Fat: 0 g %
    • Cholesterol: 37 mg 12.19%
    • Sodium: 798 mg 33.24%
    • Calcium: 375 mg 37.54%
    • Potassium: 116 mg 3.32%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 2.82%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 49 g %
    • Dietary Fiber: 2 g 8.86%
    • Sugar: 2 g
    • Protein: 20 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 12.78%
    • Vitamin C 3.8%
    • Vitamin D 2.23%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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