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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundplum tomatoes, chopped4tablespoonsextra-virgin olive oil, divided2teaspoonschopped fresh oregano1clovegarlic, grated½teaspoonground pepper¼teaspooncrushed red pepper½teaspoonsalt1 ½poundseggplant, cut into 1/2-inch-thick slices½cupchopped fresh basil8ounceswhole-wheat penne¼cupshaved ricotta salata or crumbled feta cheese
Cook Mode(Keep screen awake)
Ingredients
1poundplum tomatoes, chopped
4tablespoonsextra-virgin olive oil, divided
2teaspoonschopped fresh oregano
1clovegarlic, grated
½teaspoonground pepper
¼teaspooncrushed red pepper
½teaspoonsalt
1 ½poundseggplant, cut into 1/2-inch-thick slices
½cupchopped fresh basil
8ounceswhole-wheat penne
¼cupshaved ricotta salata or crumbled feta cheese
DirectionsPut a large pot of water on to boil. Preheat grill to medium-high.Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.Meanwhile, cook pasta according to package directions. Drain.Serve the tomato mixture on the pasta. Sprinkle with cheese.Originally appeared: EatingWell Magazine, July/August 2019
Directions
Put a large pot of water on to boil. Preheat grill to medium-high.Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.Meanwhile, cook pasta according to package directions. Drain.Serve the tomato mixture on the pasta. Sprinkle with cheese.
Put a large pot of water on to boil. Preheat grill to medium-high.
Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
Meanwhile, cook pasta according to package directions. Drain.
Serve the tomato mixture on the pasta. Sprinkle with cheese.
Originally appeared: EatingWell Magazine, July/August 2019
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Nutrition Facts(per serving)449Calories19gFat62gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
