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Add a photoI bought white Eggplant today. They were absolutely gorgeous. So I figured I'd use them in this Italian Eggplant, Tomato, Cheese and Pasta dish!
Ingredientes
- 1/2 box of whole wheat penne
- 1/2 28 oz. can whole peeled tomatoes ( I used San Marzano's)
- 2 Sprigs Fresh Thyme
- 4 to 5 Sprigs of Fresh Basil, chopped
- 1/4 yellow onion, chopped
- 2 garlic cloves, minced
- salt and pepper to taste
- 1/2 to 1 full teaspoon red pepper flakes
- 1 Eggplant, chopped ( I used a white Eggplant, try them they are yummy )
- 1/4 pound of Ricotta Salata ( I didn't have any so I used Pecorino Romano, you can also use Parm. if you want )
Direcciones
- Cook your pasta as directed. Saute the onions and garlic in a skillet until tender. Add in the eggplant, salt and pepper to taste, and cook about 8 to 10 minutes. Add in the tomatoes and fresh herbs. Bring to a boil and then lower heat to a simmer for about ten minutes, add cheese and serve over pasta. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 2 servings | |
| Calories 112 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.87g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 144mg | 6% |
| Potassium 1041mg | 30% |
| Total Carbs 26.46g | 7% |
| Dietary Fiber 13.5g | 45% |
| Sugars 11.14g | 7% |
| Protein 4.82g | 8% |
