Eggplant & Tomato Rustic Pasta Bake Recipe

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Eggplant & Tomato Rustic Pasta Bake
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Ingredients
11
Count
Nutrition
122
Calories
Total time
110
Minutes
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Ingredients:

  • 9 oz semolina rigattoni pasta
  • 2 medium eggplants
  • 12 -14 cherry tomatoes
  • 1 medium red bell pepper
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 1 tsp basil
  • 1 tbsp parsley

Directions:

  1. First! Peel eggplant with a butcher knife; don't be afraid to try new veggies, they LOVE you! I don't worry about peeling it perfectly. I like to leave a bit of the skin on, it looks pretty.
  2. ~ Slice the eggplant into about 1 1/2 inch slices. Then, cut slices into quarters. Place cut eggplant into large colander a bit at a time sprinkling generously with salt after each layer. This extracts the slight bitter taste. I fill a bowl or large zip lock bag with water and place it on top of the eggplant to help extract the juices. Leave alone for 30-40 minutes.
  3. ~ Meanwhile, preheat your oven to 400̊ . Cut your cherry tomatoes in half. Cut your onion and RBP into pieces as big as the tomatoes.
  4. ~ Place all veggies except eggplant into a large bowl and drizzle with 1 tsp of EVOO, mix to coat (I've found you need to use less oil when you do it this way). Put on baking sheet and into oven for 15 minutes. Remove, set aside.
  5. ~ Rinse eggplant under cold running water very well to remove salt. Put them on a kitchen towel, pat to dry. Put eggplant into the same bowl you used for the onion & RBP and drizzle them with a TBSP EVOO, toss to coat. Eggplant soaks up oil so don't use too much! It doesn't need to look evenly coated.
  6. ~ Spread evenly on baking sheet and cook at 400̊ for 15 minutes. Don't crowd your veggies or they will steam and be soggy. You want to roast them not steam them.
  7. ~ While eggplant is roasting, boil pasta al dente.
  8. ~ Put all veggies along with cooked pasta into a casserole dish.
  9. ~ Roughly chop and then sprinkle all the herbs onto pasta mix.
  10. ~ Gently toss ingredients around to combine and to coat the dish with oil.
  11. Drop Ricotta Cheese by spoonfuls onto pasta mix.
  12. Bake at 400 degrees for about 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.65 Kcal (509 kJ)
Calories from fat 52.88 Kcal
% Daily Value*
Total Fat 5.88g 9%
Cholesterol 15.68mg 5%
Sodium 34.15mg 1%
Potassium 559.41mg 12%
Total Carbs 12.93g 4%
Sugars 8.18g 33%
Dietary Fiber 4.85g 19%
Protein 5.61g 11%
Vitamin C 32.4mg 54%
Vitamin A 0.4mg 12%
Iron 6.5mg 36%
Calcium 93mg 9%
Amount Per 100 g
Calories 45.44 Kcal (190 kJ)
Calories from fat 19.75 Kcal
% Daily Value*
Total Fat 2.19g 9%
Cholesterol 5.86mg 5%
Sodium 12.75mg 1%
Potassium 208.95mg 12%
Total Carbs 4.83g 4%
Sugars 3.05g 33%
Dietary Fiber 1.81g 19%
Protein 2.09g 11%
Vitamin C 12.1mg 54%
Vitamin A 0.1mg 12%
Iron 2.4mg 36%
Calcium 34.7mg 9%

* 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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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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