Directions:
- In a colander with a plate underneath, mix chopped eggplant and zucchini with salt and allow to sit for 30 minutes; then rinse and drain well.
- Cook pasta according to directions and drain; meanwhile saute eggplant, zucchini, and onion in oil until tender.
- Add the tomatoes, tomato paste, oregano, garlic powder, basil, sugar, salt and pepper and bring to a boil; reduce heat and simmer for 3 minutes, stirring occasionally.
- Put cooked pasta in an 8x8 baking dish; top with veggie mixture and sprinkle with mozzarella cheese.
- Broil in oven until cheese is melted and lightly browned, about 2-4 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.9 Kcal (1189 kJ) | ||
| Calories from fat | 123.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 21% | |
|---|---|---|---|
| Cholesterol | 41mg | 14% | |
| Sodium | 1245.28mg | 52% | |
| Potassium | 873.64mg | 19% | |
| Total Carbs | 19.74g | 7% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 20.71g | 41% | |
| Vitamin C | 47mg | 78% | |
| Iron | 1.7mg | 9% | |
| Calcium | 511.1mg | 51% | |
| Amount Per 100 g | |||
| Calories | 79 Kcal (331 kJ) | ||
| Calories from fat | 34.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 21% | |
|---|---|---|---|
| Cholesterol | 11.41mg | 14% | |
| Sodium | 346.52mg | 52% | |
| Potassium | 243.11mg | 19% | |
| Total Carbs | 5.49g | 7% | |
| Sugars | 1.51g | 22% | |
| Dietary Fiber | 1.08g | 15% | |
| Protein | 5.76g | 41% | |
| Vitamin C | 13.1mg | 78% | |
| Iron | 0.5mg | 9% | |
| Calcium | 142.2mg | 51% | |
* 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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