Directions:
- Cook pasta according to package directions, drain, reserving 1/2 cup or so of pasta water.
- Meanwhile, heat oil in a deep skillet over medium low heat and cook the garlic about 3 minutes.
- Increase heat to medium high add eggplant and tomatoes, season with salt and pepper, cover and cook about 12 minutes, stirring once, until tomatoes burst.
- Meanwhile combine ricotta and mint.
- Add pasta and basil to tomato mixture and stir; add pasta water if needed.
- Serve pasta in bowls, topped with ricotta mixture; garnish with shaved Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.15 Kcal (1587 kJ) | ||
| Calories from fat | 140.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.59g | 24% | |
|---|---|---|---|
| Cholesterol | 31.37mg | 10% | |
| Sodium | 56.55mg | 2% | |
| Potassium | 263.17mg | 6% | |
| Total Carbs | 47.19g | 16% | |
| Sugars | 8.73g | 35% | |
| Dietary Fiber | 6.74g | 27% | |
| Protein | 13.14g | 26% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 60.4mg | 335% | |
| Calcium | 165.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 120.66 Kcal (505 kJ) | ||
| Calories from fat | 44.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 24% | |
|---|---|---|---|
| Cholesterol | 9.98mg | 10% | |
| Sodium | 18mg | 2% | |
| Potassium | 83.75mg | 6% | |
| Total Carbs | 15.02g | 16% | |
| Sugars | 2.78g | 35% | |
| Dietary Fiber | 2.14g | 27% | |
| Protein | 4.18g | 26% | |
| Vitamin C | 1.5mg | 8% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 19.2mg | 335% | |
| Calcium | 52.7mg | 17% | |
* 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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