Photo: Joseph Gonzalez
Penne with Eggplant
9 ingredients
10 min + 25 min
2 servings
openrecipes
"Penne, sauteed eggplant, and garlic with a tomato sauce. Serve with Parmesan cheese on top."
Estimated Nutrition (whole recipe, rough)
407
Calories
10g
Protein
15g
Fat
59g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Spread | not in our table | 0 |
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
- 1 (8 ounce) package penne pasta
- 2 tablespoons olive oil
- 1 eggplant, halved lengthwise and cut into small pieces
- 3 cloves garlic, chopped
- 2 tablespoons olive oil, or more if needed
- salt and pepper to taste
- 1/4 cup sun-dried tomato spread
- 1 cup tomato sauce, or more if needed
- 4 leaves chopped fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes