Directions:
- Using a heavy bottomed pot or large sautee pan, heat the olive oil over medium heat. Once warm, add the onions and salt, let them cook over medium low heat until nicely browned. Stir often to prevent burning.
- Cut the eggplants into about 1/2 inch slices. Place them in a colander, sprinkling each piece with salt. Put a plate on top and some kind of weight to press the plate down (a tin of beans works well). Leave that to sit for about 15 minutes.
- While you wait, cut up your tomatoes.
- Back to the onions, add in the garlic now and let that cook for a few minutes. Then add in the diced tomatoes and salt.
- Pat your eggplant slices dry, dice them up and add to the sauce. Leave the sauce to simmer for about 20 minutes,
- While the sauce simmers, cook the pasta al dente. Drain, then add into the sauce along with some fresh chopped basil. Mix well but gently and serve with some fresh basil sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.45 Kcal (1991 kJ) | ||
| Calories from fat | 88.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Sodium | 380.08mg | 16% | |
| Potassium | 941.01mg | 20% | |
| Total Carbs | 81.28g | 27% | |
| Sugars | 16.81g | 67% | |
| Dietary Fiber | 15.58g | 62% | |
| Protein | 15.5g | 31% | |
| Vitamin C | 28.9mg | 48% | |
| Iron | 1mg | 5% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 92.24 Kcal (386 kJ) | ||
| Calories from fat | 17.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 15% | |
|---|---|---|---|
| Sodium | 73.74mg | 16% | |
| Potassium | 182.56mg | 20% | |
| Total Carbs | 15.77g | 27% | |
| Sugars | 3.26g | 67% | |
| Dietary Fiber | 3.02g | 62% | |
| Protein | 3.01g | 31% | |
| Vitamin C | 5.6mg | 48% | |
| Iron | 0.2mg | 5% | |
| Calcium | 9.1mg | 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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