Penne with Eggplant, Tomato & Basil
Penne with Eggplant, Tomato & Basil
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  • prep: 25 min
  • cook: 35 min
  • total: 1 hr
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  • servings:
  • Ingredients

    • ¼ cup plus 2 tbsp extra-virgin olive oil
    • 1 medium eggplant, cut into ¼-inch dice (about 6 cups)
    • Kosher salt
    • 1 small red onion, thinly sliced
    • ¼ tsp. crushed red pepper flakes
    • 1-1/4 lb. tomatoes, seeded and cut into ½-inch chunks (about 2-1/3 cups)
    • 3 medium cloves garlic, finely chopped
    • 1 cup roughly chopped fresh basil
    • ¾ lb. dried penne rigate
    • ½ cup coarsely grated Parmigiano Reggiano

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 505 % Daily Value *
    • Total Fat: 25 g 38.75%
    • Saturated Fat: 6 g 31.34%
    • Trans Fat: 0 g %
    • Cholesterol: 25 mg 8.28%
    • Sodium: 434 mg 18.1%
    • Calcium: 269 mg 26.87%
    • Potassium: 365 mg 10.44%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.31%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 53 g %
    • Dietary Fiber: 5 g 19.15%
    • Sugar: 9 g
    • Protein: 16 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 35.25%
    • Vitamin C 44.15%
    • Vitamin D 0.53%
    • * 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 - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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