Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 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
- 1 pound farfel pasta
- 2 Japanese eggplants
- 1 cup extra virgin olive oil
- 4 ounces fresh tomato juice
- 1 finely chopped red onion
- 2 teaspoons finely chopped fresh basil
- 2 teaspoons finely chopped fresh rosemary
- 4 ounces white wine
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon freshly ground lemon pepper
Directions
Roast and blister skin of egg plants. Cool down and remove all skin.
Cut into small cubes and let soak in salted water for 10 minutes.
Sauté onion in olive oil and add the cubed eggplants.
Sauté gently and turn up the flame under the pan and pour in the wine.
Lower the flame and add the salt and pepper.
Allow the pan to cook over a medium flame for 10 minutes.
Stir in the tomato juice and continue cooking the sauce until it has thickened and the liquids have evaporated by half.
Cook your pasta in salted water.
Drain and scald with a little cool water and then scald it with a little olive oil mixing it into the pasta evenly. Divide the pasta into servings and pour the eggplant sauce over the pasta.
Sprinkle with a little grated spicy cheese.