Ingredients
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2 tablespoons olive oil
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2 eggplants, diced with skin
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1 red bell pepper, sliced
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2 cloves garlic, minced
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salt and black pepper to taste
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1 tablespoon olive oil
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6 tomatoes - peeled, seeded, and chopped
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1 sprig fresh thyme, chopped
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1 pound rigatoni pasta
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12 basil leaves, chopped
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12 black olives, sliced
Directions
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
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Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
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bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
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Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.
Nutrition Facts (per serving)
400 | Calories |
10g | Fat |
65g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 400 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 1g | 7% |
Sodium 96mg | 4% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 6g | 20% |
Total Sugars 5g | |
Protein 12g | 25% |
Vitamin C 42mg | 46% |
Calcium 40mg | 3% |
Iron 3mg | 18% |
Potassium 425mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.