Directions:
- ) COOK PASTA, RESERVE A LADEL OF WATER
- ) WHILE PASTA IS COOKING, HEAT EVOO, ADD GARLIC AND PEPPER OVER MEDIUM-HEAT. ADD EGGPLANT, SEASON WITH SALT AND COOK UN TIL TENDER. USING A MASHER OR THE BACK OF A WOODEN SPOON, MASH EGGPLANT INTO A THICK, COARSE SAUCE. STIR IN TOMATOS AND HEAT THROUGH. STIR IN PARSLEY AND SIMMER FOR A FEW MINUTES. SEASON WITH SALT AND PEPPER AND ADD RESERVESD PASTA WATER. TOSS.
- ) TO SERVE, DIVIDE THE PASTA AMONG 4 SHALLOW PLATES OR BOWLS. PLACE 1/4 CUP RICOTTA CHEESE ALONGSIDE EACH SERVING (TO MIX INTO EACH BITE AS YOU EAT IT). SPRINKLE WITH BASIL, ARUGULA, AND PARMESEAN.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1118.24 Kcal (4682 kJ) | ||
| Calories from fat | 474.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.71g | 81% | |
|---|---|---|---|
| Cholesterol | 125.46mg | 42% | |
| Sodium | 227.77mg | 9% | |
| Potassium | 1388.01mg | 30% | |
| Total Carbs | 84.56g | 28% | |
| Sugars | 27.57g | 110% | |
| Dietary Fiber | 32.35g | 129% | |
| Protein | 50.82g | 102% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 40.8mg | 226% | |
| Calcium | 639.7mg | 64% | |
| Amount Per 100 g | |||
| Calories | 75.72 Kcal (317 kJ) | ||
| Calories from fat | 32.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 81% | |
|---|---|---|---|
| Cholesterol | 8.5mg | 42% | |
| Sodium | 15.42mg | 9% | |
| Potassium | 93.99mg | 30% | |
| Total Carbs | 5.73g | 28% | |
| Sugars | 1.87g | 110% | |
| Dietary Fiber | 2.19g | 129% | |
| Protein | 3.44g | 102% | |
| Vitamin C | 1.4mg | 36% | |
| Iron | 2.8mg | 226% | |
| Calcium | 43.3mg | 64% | |
* 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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