Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 8 oz penne pasta
- ¼ cup olive oil
- 1½ tsp dried oregano
- 1 small unpeeled eggplant, coarsely chopped (about 3 cups)
- 3 unpeeled ripe tomatoes, cubed
- 1 tsp chopped fresh parsley
- 1 tsp garlic powder
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper
- ¼ cup grated Parmesan cheese
Directions
Cook the pasta according to the package directions; drain, set aside.
Keep warm.
Meanwhile, in a large skillet, heat oil over medium high heat.
Stir in the oregano, then add the eggplant and tomatoes and cook for 3 to 4 minutes, stirring occasionally.
Stir in the parsley, garlic powder, sugar, salt and peppers.
Reduce heat to medium low, cover and cook for 10 minutes.
Pour the eggplant mixture over the cooked pasta and toss with the Parmesan cheese.
Serve at once.
Note: you can make the sauce a few days before using it.
Store, covered, in the refrigerator.
Just heat and serve over cooked pasta.
Make a double batch, 'cause it's even better the next day.
Category:Cathy's Recipes
Category:Penne Recipes
Category:Eggplant Recipes
Category:Tomato Recipes
Category:Parmesan cheese Recipes