Directions:
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add eggplant and cook, stirring, for 2 minutes more. Season with salt and pepper. Stir in marinara sauce and bring to a simmer. Cover and cook, stirring occasionally, until eggplant is almost tender, about 20 minutes. Add bell pepper and basil; cover and cook for 5 minutes more.
- Meanwhile, cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with feta (or Parmesan) and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.5 Kcal (927 kJ) | ||
| Calories from fat | 52.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 9% | |
|---|---|---|---|
| Cholesterol | 26.68mg | 9% | |
| Sodium | 598.36mg | 25% | |
| Potassium | 710.53mg | 15% | |
| Total Carbs | 33.8g | 11% | |
| Sugars | 12.81g | 51% | |
| Dietary Fiber | 6.39g | 26% | |
| Protein | 7.97g | 16% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 1.9mg | 11% | |
| Calcium | 127.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 67.5 Kcal (283 kJ) | ||
| Calories from fat | 16.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 9% | |
|---|---|---|---|
| Cholesterol | 8.13mg | 9% | |
| Sodium | 182.34mg | 25% | |
| Potassium | 216.52mg | 15% | |
| Total Carbs | 10.3g | 11% | |
| Sugars | 3.9g | 51% | |
| Dietary Fiber | 1.95g | 26% | |
| Protein | 2.43g | 16% | |
| Vitamin C | 2.2mg | 12% | |
| Iron | 0.6mg | 11% | |
| Calcium | 38.8mg | 13% | |
* 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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