Fusilli with Eggplant Recipe

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Ingredients:

Serving

Directions:

In a colander, sprinkle the eggplant with a salt and let drain for 30 minutes. Press the eggplant to remove moisture and pat dry with paper towel.
In a medium saucepan over medium-high heat, combine 2 T of oil, garlic, onion, and red pepper flakes and saute until the garlic browns, the onions are translucent, and the pepper flakes are clear bright red.
Add the basil and tomatoes and heat over low to medium heat for 15 minutes. Remove dried red pepper.
In a medium skillet over medium-high heat, cook the eggplant in 2T oil until it has softened, about 6-8 minutes.
Combine the eggplant with the tomato sauce.
In 6-quart kettle over high heat, bring the water to a rolling boil and add the 1t oil. Add fusilli and cook until al dente.Drain.
Use 1/2C sauce for each serving and serve at room temp. Or freeze sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	607.1 Kcal (2542 kJ)
Calories from fat	174.02 Kcal
		% Daily Value*
Total Fat	19.34g	30%
Cholesterol	1.13mg	0%
Sodium	3546.86mg	148%
Potassium	1866.91mg	40%
Total Carbs	95.39g	32%
Sugars	27.03g	108%
Dietary Fiber	15.3g	61%
Protein	17.32g	35%
Vitamin C	90.2mg	150%
Iron	1.7mg	9%
Calcium	204.6mg	20%

Amount Per 100 g
Calories	32.26 Kcal (135 kJ)
Calories from fat	9.25 Kcal
		% Daily Value*
Total Fat	1.03g	30%
Cholesterol	0.06mg	0%
Sodium	188.47mg	148%
Potassium	99.2mg	40%
Total Carbs	5.07g	32%
Sugars	1.44g	108%
Dietary Fiber	0.81g	61%
Protein	0.92g	35%
Vitamin C	4.8mg	150%
Iron	0.1mg	9%
Calcium	10.9mg	20%

* 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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