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Rigatoni with Sauteed Eggplant and Tomatoes Recipe

Rigatoni with Sauteed Eggplant and Tomatoes Recipe

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Rigatoni with Sauteed Eggplant and Tomatoes

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Ingredients:

Serving

12 oz ounces (5 1/2 cups) rigatoni
3 tbsp olive oil
1 medium eggplant , cut into 1/2-inch pieces
kosher salt and pepper
3 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
1/4 cup fresh mint , torn
1/2 cup grated ricotta salata or parmesan

Directions:

Cook the pasta according to the package directions. Heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes. Add the cooked pasta and mint and toss. Divide among individual bowls and top with the grated cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5417.16 Kcal (22681 kJ)
Calories from fat	824.46 Kcal
		% Daily Value*
Total Fat	91.61g	141%
Sodium	8590.95mg	358%
Potassium	3051.13mg	65%
Total Carbs	947.8g	316%
Sugars	76.24g	305%
Dietary Fiber	78.46g	314%
Protein	202.66g	405%
Vitamin C	37.1mg	62%
Vitamin A	3mg	99%
Iron	355.1mg	1973%
Calcium	485.5mg	49%

Amount Per 100 g
Calories	146.03 Kcal (611 kJ)
Calories from fat	22.22 Kcal
		% Daily Value*
Total Fat	2.47g	141%
Sodium	231.58mg	358%
Potassium	82.25mg	65%
Total Carbs	25.55g	316%
Sugars	2.06g	305%
Dietary Fiber	2.11g	314%
Protein	5.46g	405%
Vitamin C	1mg	62%
Vitamin A	0.1mg	99%
Iron	9.6mg	1973%
Calcium	13.1mg	49%

* 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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