Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
499
Calories
22g
Protein
12g
Fat
73g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 fresh tomatoes
- 5 small eggplants, cut into 1-inch dices
- 1/2 large onion finely chopped
- olive oil
- 1 pound penne or farfalle pasta
- ricotta salata finely grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista