Directions:
- Dice the eggplant and tomato into small chunks. Toss peeled garlic into pan along with veggies. Drizzle in oil and season. Roast at 400 F for 35 minutes. Meanwhile, cook pasta in plenty of water. When veggies are roasted, puree in blender, adding about one cup of pasta water. Mix with pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1623.54 Kcal (6797 kJ) | ||
| Calories from fat | 546.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.72g | 93% | |
|---|---|---|---|
| Sodium | 2368.89mg | 99% | |
| Potassium | 3120.57mg | 66% | |
| Total Carbs | 238.03g | 79% | |
| Sugars | 49.3g | 197% | |
| Dietary Fiber | 37g | 148% | |
| Protein | 41.46g | 83% | |
| Vitamin C | 51.1mg | 85% | |
| Iron | 7.3mg | 40% | |
| Calcium | 177.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 115.44 Kcal (483 kJ) | ||
| Calories from fat | 38.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 93% | |
|---|---|---|---|
| Sodium | 168.44mg | 99% | |
| Potassium | 221.88mg | 66% | |
| Total Carbs | 16.92g | 79% | |
| Sugars | 3.51g | 197% | |
| Dietary Fiber | 2.63g | 148% | |
| Protein | 2.95g | 83% | |
| Vitamin C | 3.6mg | 85% | |
| Iron | 0.5mg | 40% | |
| Calcium | 12.6mg | 18% | |
* 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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