Easy and quick pasta dish!
Ingredients
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 eggplant, peeled and cut into 1/2-inch cubes
- 1 (28 ounce) can plum tomatoes with juice, chopped
- 1 (16 ounce) package rigatoni pasta
Directions
Step 1
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes.
Step 2
Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Step 3
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
Step 4
Pour sauce over pasta.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 295 | |
% Daily Value * | |
Total Fat8g | 11% |
Saturated Fat1g | 7% |
Sodium145mg | 6% |
Total Carbohydrate49g | 18% |
Dietary Fiber5g | 19% |
Total Sugars6g | |
Protein9g | |
Vitamin C11mg | 55% |
Calcium50mg | 4% |
Iron3mg | 16% |
Potassium450mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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