Directions:
- Bring 6 quarts water to a boil and add 2 tablespoons salt.
- In a 12 to 14-inch saute pan, heat the olive oil until smoking. Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes. Add the eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add the tomatoes, basil, and thyme, and bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.
- Cook the pasta according to the package directions, until al dente. Drain well and pour the hot pasta into the pan with the eggplant mixture. Add ricotta salata and heat through.
- Garnish with parsley, mint, chili flakes and basil leaves. Drizzle with olive oil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 761.75 Kcal (3189 kJ) | ||
| Calories from fat | 245.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.22g | 42% | |
|---|---|---|---|
| Sodium | 944.43mg | 39% | |
| Potassium | 827.37mg | 18% | |
| Total Carbs | 101.29g | 34% | |
| Sugars | 13.35g | 53% | |
| Dietary Fiber | 10.68g | 43% | |
| Protein | 29.57g | 59% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 3.5mg | 19% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 173.91 Kcal (728 kJ) | ||
| Calories from fat | 55.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 42% | |
|---|---|---|---|
| Sodium | 215.62mg | 39% | |
| Potassium | 188.89mg | 18% | |
| Total Carbs | 23.13g | 34% | |
| Sugars | 3.05g | 53% | |
| Dietary Fiber | 2.44g | 43% | |
| Protein | 6.75g | 59% | |
| Vitamin C | 1.7mg | 13% | |
| Iron | 0.8mg | 19% | |
| Calcium | 12.4mg | 5% | |
* 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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