Directions:
- 1. Cook the pasta according to the package directions. Rinse under cold water, drain well, and set aside. (Avoid overcooking as it will be baked in the oven later.)
- 2. Preheat the oven to 350°F. Heat 1/2 Tbsp. of the oil in a large saucepan on medium heat. Sauté the onion and garlic until tender. Add the eggplant and the remaining 1 Tbsp. oil. Sauté until the eggplant is soft and translucent, adding a little water as needed to prevent burning.
- 3. Mix in the spinach and cook until tender. Add the tomatoes, Italian and Cajun seasonings, salt, and sugar. Bring to a boil and simmer on medium heat for 10-15 minutes.
- 4. Add the pasta to the vegetables and sauce and toss to mix evenly. Pour into a large baking dish and sprinkle with the cheese. Bake for 20-25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.89 Kcal (753 kJ) | ||
| Calories from fat | 49.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 8% | |
|---|---|---|---|
| Cholesterol | 8.43mg | 3% | |
| Sodium | 650.83mg | 27% | |
| Potassium | 804.06mg | 17% | |
| Total Carbs | 25.88g | 9% | |
| Sugars | 11.08g | 44% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 10.38g | 21% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 32.8mg | 182% | |
| Calcium | 238.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 61.83 Kcal (259 kJ) | ||
| Calories from fat | 16.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 8% | |
|---|---|---|---|
| Cholesterol | 2.9mg | 3% | |
| Sodium | 223.71mg | 27% | |
| Potassium | 276.37mg | 17% | |
| Total Carbs | 8.9g | 9% | |
| Sugars | 3.81g | 44% | |
| Dietary Fiber | 2.05g | 24% | |
| Protein | 3.57g | 21% | |
| Vitamin C | 5.6mg | 27% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 11.3mg | 182% | |
| Calcium | 82mg | 24% | |
* 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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