Eggplant and Tomato Pasta

Eggplant and Tomato Pasta

3.7 59 ratings

Prep. 10 min

Total 45 min

4 portions

Ingredients

Parmesan cheese cut into pieces
2 oz
olive oil
1 oz
garlic cloves
2
yellow onions quartered
4 oz
ripe tomatoes cut into pieces (¾ in.)
21 oz
21 oz canned whole tomatoes
Italian seasoning
1 tsp
salt or to taste
1 ½ tsp
ground black pepper or to taste
½ tsp
sugar
1 tsp
eggplant cut into pieces (¾ in.)
16 oz
dried pasta eg. farfalle (bow tie pasta) or amori
12 oz
water
24 ½ oz
fresh basil leaves (approx. 20 medium leaves)
3 sprigs

Difficulty

easy

Nutrition per 1 portion

Protein 19 g

Calories 2146 kJ / 513 kcal

Fat 13 g

Fibre 10 g

Carbohydrates 85 g

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Also featured in

Italian Pasta 10 Recipes
United States

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