Photo: Eaters Collective
Roasted Eggplant and Pasta Caprese
21 ingredients
20 min + 27 min
4 servings
openrecipes
"Eggplant, roasted with bell pepper, red onion, tomatoes, and herbs, is seasoned with fresh basil oil, pasta, and lots of cheese."
Estimated Nutrition (whole recipe, rough)
1376
Calories
54g
Protein
41g
Fat
195g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| 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 |
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
- Basil Oil:
- 1/3 cup fresh basil, cut in thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- Roasted Eggplant:
- 1 Reynolds® Oven Bag, large size
- 1 pint grape tomatoes
- 1 medium eggplant, peeled and cut into 1/2-inch cubes
- 1 medium yellow bell pepper, cut into 1-inch strips
- 1/2 small red onion, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pasta:
- 2 1/2 cups multi-grain rotini, cooked according to package directions and drained
- 8 ounces fresh mozzarella, cubed
- 3/4 cup shredded Parmesan cheese
- 1/2 cup ricotta cheese
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