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Ingredientes
- 1 pound penne
- 1 eggplant cubed, skin on
- 1 tbsp. fresh garlic
- 1/4 c. extra virgin olive oil
- Crushed red pepper flakes
- Marinara sauce
Direcciones
- Soak eggplant in salted water for 1 hour to remove bitterness. Saute/fry in oil.
- Saute/fry garlic, fresh minced parsley, fresh basil, pepper flakes till cooked but not brown. Add in eggplant and marinara sauce and toss. Cook penne according to directions, drain, toss together and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 71 | 23% |
| Total Fat 8.03g | 10% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 384mg | 11% |
| Total Carbs 49.5g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.81g | 3% |
| Protein 8.6g | 14% |
