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Pasta with Eggplant, Artichokes and Bell Pepper (Pasta con Melanzane, Carciofi e Peperoni) Recipe

Pasta with Eggplant, Artichokes and Bell Pepper (Pasta con Melanzane, Carciofi e Peperoni) Recipe

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Pasta with Eggplant, Artichokes and Bell Pepper (Pasta con Melanzane, Carciofi e Peperoni)

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Ingredients

Count

Nutrition

1315

Calories

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Ingredients:

Serving

1 1 1/4- lb eggplant, unpeeled , cut into 1 1/2-inch pieces
2 tsp salt
2 cups olive oil
4 large shallots, peeled, quartered
1 large red bell pepper
1/2 cup chopped pitted brine-cured black olives (such as kalamata)
2 large garlic cloves, finely chopped
2 large artichokes, stems trimmed
8 oz rigatoni or other tubular pasta

Directions:

Preheat oven to 400°F. Toss eggplant with 2 teaspoons salt in large bowl. Turn eggplant out onto paper towels and let drain 30 minutes. Pat eggplant dry.
Heat oil in heavy medium saucepan over medium-high heat to 350°F. Working in batches, add eggplant to oil; cook until golden, turning occasionally, about 6 minutes per batch. Using slotted spoon, transfer to clean paper towels. Reserve 5 tablespoons eggplant frying oil. Toss shallots and whole bell pepper with 3 tablespoons reserved oil on large baking sheet. Roast until shallots are tender, turning occasionally, about 25 minutes. Place shallots and eggplant in large bowl. Continue roasting bell pepper until skin blackens, about 10 minutes. Wrap in plastic bag; let stand 10 minutes. Peel, core and seed pepper. Cut into thin strips lengthwise, then cut strips crosswise in half. Add bell pepper strips, olives and garlic to eggplant and shallots.
Cook artichokes in large pot of boiling salted water until tender, turning occasionally, about 40 minutes. Using tongs, transfer to bowl; cool. Remove leaves from artichokes and reserve for another use. Scoop out chokes. Cut artichoke hearts into 1/3-inch pieces; combine with other vegetables. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add all vegetables and remaining 2 tablespoons reserved eggplant frying oil and toss over medium heat until heated through. Season with salt and pepper. Divide pasta among plates and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1315.46 Kcal (5508 kJ)
Calories from fat	1057.64 Kcal
		% Daily Value*
Total Fat	117.52g	181%
Sodium	1820.84mg	76%
Potassium	1126.67mg	24%
Total Carbs	62.07g	21%
Sugars	20g	80%
Dietary Fiber	13.49g	54%
Protein	11.92g	24%
Vitamin C	52.6mg	88%
Vitamin A	0.7mg	25%
Iron	14.8mg	82%
Calcium	107mg	11%

Amount Per 100 g
Calories	220.94 Kcal (925 kJ)
Calories from fat	177.63 Kcal
		% Daily Value*
Total Fat	19.74g	181%
Sodium	305.82mg	76%
Potassium	189.23mg	24%
Total Carbs	10.43g	21%
Sugars	3.36g	80%
Dietary Fiber	2.26g	54%
Protein	2g	24%
Vitamin C	8.8mg	88%
Vitamin A	0.1mg	25%
Iron	2.5mg	82%
Calcium	18mg	11%

* 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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