Baked Penne With Eggplant and Tomatoes Recipe

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Ingredients:

Serving

1 lb penne
2 large eggplants
3 -4 tbsp olive oil
1 1/2 lbs pasta sauce ( tomato and chili is good)
3 1/2 oz breadcrumbs
3 tbsp parmesan cheese, grated
salt and pepper

Directions:

Preheat the oven to 375°F Bring a large pan of salted water to the boil for the pasta.
Trim the eggplants and cut them into small chunks.
Heat the oil in a frying pan and fry the eggplant pieces in batches. Transfer to a plate as they are ready. Meanwhile cook the pasta for 5 mins - it will finish cooking in the oven later.
Drain the pasta, reserving 3 tbs of the cooking water, then return the pasta to the pan with the reserved water.
Add the pasta sauce, salt and pepper to taste, and the eggplant.
Stir together over a low heat up to simmering point then tip into a large ovenproof dish.
Mix together the breadcrumbs and parmesan and scatter over the pasta. Bake for 35-40 mins until the top is crisp and golden.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	295.15 Kcal (1236 kJ)
Calories from fat	108.72 Kcal
		% Daily Value*
Total Fat	12.08g	19%
Cholesterol	3.33mg	1%
Sodium	381.08mg	16%
Potassium	570.41mg	12%
Total Carbs	35.67g	12%
Sugars	12.51g	50%
Dietary Fiber	8.9g	36%
Protein	8.1g	16%
Vitamin C	3.1mg	5%
Iron	1.3mg	7%
Calcium	61.8mg	6%

Amount Per 100 g
Calories	80.02 Kcal (335 kJ)
Calories from fat	29.48 Kcal
		% Daily Value*
Total Fat	3.28g	19%
Cholesterol	0.9mg	1%
Sodium	103.32mg	16%
Potassium	154.65mg	12%
Total Carbs	9.67g	12%
Sugars	3.39g	50%
Dietary Fiber	2.41g	36%
Protein	2.2g	16%
Vitamin C	0.8mg	5%
Iron	0.4mg	7%
Calcium	16.8mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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