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Ingredientes
- 1 med Eggplant
- 1/2 lb Penne, rigatoni or possibly pasta shells
- 1Â 1/2 c. Tomato sauce
- 4 x Garlic cloves, finely chopped
- 2 Tbsp. Capers, rinsed and coarsely minced
- Â Â pn Warm red pepper flakes
- 2 tsp Dry oregano
- Â Â Salt and pepper
Direcciones
- Preheat the oven to 450 degrees.
- Prick the eggplant in a few places with a knife. Place on a baking sheet and roast for about 40 min, turning occasionally for even cooking, till the eggplant is tender but not falling apart. When the eggplant is cold sufficient to handle, peel it and dice the pulp. Place the pulp in a colander to drain away any bitter juices. Throw away the skin.
- Bring a largepot of salted water to a boil. Drop in the pasta and stir the eggplant and the rest of the ingredients and hot through. season to taste.
- Adjust salt, pepper, and warm red pepper. If the tomatoes are tart, add in a healthy pinch of sugar to compensate. When the pasta is al dente, drain and toss with the sauce.
- Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 664g | |
| Recipe makes 2 servings | |
| Calories 562 | |
| Calories from Fat 24 | 4% |
| Total Fat 2.92g | 4% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1233mg | 51% |
| Potassium 1713mg | 49% |
| Total Carbs 117.45g | 31% |
| Dietary Fiber 19.2g | 64% |
| Sugars 19.26g | 13% |
| Protein 21.42g | 34% |
