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Ingredientes
- 1 eggplant – peeled and cut into chunks
- 28 oz. can - crushed tomatoes
- 1 red onion - sliced
- 3 large cloves of garlic – chopped
- 1 pint of grape tomatoes – halved
- 1 tablespoon of lemon juice
- 2 tsp. salt
- 1 tsp. ground black pepper
- ¼ tsp. red pepper
- 1 tsp. dried oregano
- ½ cup fresh basil – chopped
- ¼ cup red wine
- 1 lb. favorite macaroni
- Fresh grated Romano cheese
- Olive oil
Direcciones
- Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl. Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and ½ tsp. of ground black pepper and toss.
- Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Sauté until the eggplant is softened. Add the crushed tomatoes, red pepper flakes, dried oregano, ½ tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.
- Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.
- Prepare the macaroni as directed.
- Drizzle a little olive oil at the bottom of a large bowl.
- Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.
- Add the cooked macaroni and toss.
- Add the eggplant sauce and toss again; finish with more grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 341 | |
| Calories from Fat 22 | 6% |
| Total Fat 2.61g | 3% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 842mg | 35% |
| Potassium 402mg | 11% |
| Total Carbs 64.93g | 17% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.98g | 4% |
| Protein 12.56g | 20% |
