Directions:
- Slice the eggplant into 1-inch slices and salt. Set aside to drain.
- Fill a large pot with salted water and bring to a boil.
- Slice the onion thinly and chop garlic.
- Coat the bottom of a large skillet with olive oil over medium-high heat. Pat eggplant dry with paper towels; add to skillet and cook until it starts to brown on the edges.
- Add sliced onions and cook about 1 minute.
- Add chopped garlic and cook about 30 seconds.
- Pour in white wine and stir around until reduced by half.
- Add the tapenade, tomatoes, stock, basil, and red pepper. Salt and pepper to taste.
- Dump the angel hair in the water. While the pasta is cooking, simmer the eggplant sauce stirring frequently.
- Serve sauce over al dente pasta. Top with parmesan cheese or crumbled feta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.29 Kcal (1316 kJ) | ||
| Calories from fat | 18.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 3% | |
|---|---|---|---|
| Sodium | 49.21mg | 2% | |
| Potassium | 376.86mg | 8% | |
| Total Carbs | 61.44g | 20% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 10.3g | 21% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 265.4mg | 1475% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 153.36 Kcal (642 kJ) | ||
| Calories from fat | 9.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 3% | |
|---|---|---|---|
| Sodium | 24.01mg | 2% | |
| Potassium | 183.89mg | 8% | |
| Total Carbs | 29.98g | 20% | |
| Sugars | 3.47g | 28% | |
| Dietary Fiber | 2.74g | 22% | |
| Protein | 5.03g | 21% | |
| Vitamin C | 1.6mg | 5% | |
| Iron | 129.5mg | 1475% | |
| Calcium | 10.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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