Directions:
- Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
- Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.19 Kcal (1165 kJ) | ||
| Calories from fat | 65.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 40.66mg | 14% | |
| Sodium | 466.98mg | 19% | |
| Potassium | 1082.77mg | 23% | |
| Total Carbs | 41.06g | 14% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 13.84g | 28% | |
| Vitamin C | 61.1mg | 102% | |
| Iron | 3.2mg | 18% | |
| Calcium | 140.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 70.99 Kcal (297 kJ) | ||
| Calories from fat | 16.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 11% | |
|---|---|---|---|
| Cholesterol | 10.38mg | 14% | |
| Sodium | 119.17mg | 19% | |
| Potassium | 276.32mg | 23% | |
| Total Carbs | 10.48g | 14% | |
| Sugars | 1.38g | 22% | |
| Dietary Fiber | 1.21g | 19% | |
| Protein | 3.53g | 28% | |
| Vitamin C | 15.6mg | 102% | |
| Iron | 0.8mg | 18% | |
| Calcium | 35.9mg | 14% | |
* 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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