Directions:
- Cook pasta in boiling water to desired doneness.
- Drain and set aside.
- Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
- Bring to a boil over medium-high heat.
- Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
- Add pasta to eggplant mixture; stir gently to mix.
- Sprinkle each serving with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.63 Kcal (371 kJ) | ||
| Calories from fat | 20.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 4% | |
|---|---|---|---|
| Sodium | 3.51mg | 0% | |
| Potassium | 206.26mg | 4% | |
| Total Carbs | 12.69g | 4% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 3.37g | 7% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 61.12 Kcal (256 kJ) | ||
| Calories from fat | 14.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 4% | |
|---|---|---|---|
| Sodium | 2.42mg | 0% | |
| Potassium | 142.24mg | 4% | |
| Total Carbs | 8.75g | 4% | |
| Sugars | 3.74g | 22% | |
| Dietary Fiber | 3.18g | 18% | |
| Protein | 2.33g | 7% | |
| Vitamin C | 4.9mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12mg | 2% | |
* 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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