Directions:
- Cook the linguine according to the package directions. Drain and place in a large bowl.
- Meanwhile, warm the oil in a 4-quart Dutch oven over medium-high heat.
- Add the eggplant, bell peppers, onion, and garlic and cook, stirring occasionally, for 8 minutes, or until softened.
- Add the basil, pine nuts, thyme, and rosemary.
- Cook, stirring occasionally, for 10 minutes, or until the flavors are blended.
- Stir in the broth, salt, and pepper.
- Reduce heat to medium-low and simmer for 15 minutes, or
- Until the sauce begins to thicken.
- Spoon the sauce over the pasta and toss to coat.
- Sprinkle with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.18 Kcal (2128 kJ) | ||
| Calories from fat | 124.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.82g | 21% | |
|---|---|---|---|
| Cholesterol | 29.26mg | 10% | |
| Sodium | 569.89mg | 24% | |
| Potassium | 454.52mg | 10% | |
| Total Carbs | 77.3g | 26% | |
| Sugars | 10.39g | 42% | |
| Dietary Fiber | 10.54g | 42% | |
| Protein | 21.15g | 42% | |
| Vitamin C | 65.7mg | 110% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 27.8mg | 155% | |
| Calcium | 282mg | 28% | |
| Amount Per 100 g | |||
| Calories | 126.51 Kcal (530 kJ) | ||
| Calories from fat | 30.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 21% | |
|---|---|---|---|
| Cholesterol | 7.28mg | 10% | |
| Sodium | 141.88mg | 24% | |
| Potassium | 113.16mg | 10% | |
| Total Carbs | 19.25g | 26% | |
| Sugars | 2.59g | 42% | |
| Dietary Fiber | 2.62g | 42% | |
| Protein | 5.27g | 42% | |
| Vitamin C | 16.4mg | 110% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 6.9mg | 155% | |
| Calcium | 70.2mg | 28% | |
* 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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