Easy Peasy Foodie · by Eb Gargano★ 5.0 (5)
Aubergine and Mozzarella Pasta
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 39%
CARBS 73G68% OF CAL
8G FIBER0G ADDED0G INTRINSIC53G OTHER12G TOTAL SUGAR
FAT 12G25% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta with roasted eggplant, fresh tomato sauce, and melted mozzarella. A simple, cheesy vegetarian main that comes together in 30 minutes, perfect for weeknight dinners.
mainitalianpastavegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 small red onion (you can use a white one, but I prefer red in this recipe)
- 1 medium aubergine (chopped into 1cm cubes)
- 1 clove of garlic (crushed or finely diced)
- 400 g tin chopped tomatoes
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 300 g penne pasta (you could make this with any shape, but I like it best with penne)
- A small handful of basil leaves (roughly torn)
- 150 g ball mozzarella (chopped roughly)
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 39%
CARBS 73G68% OF CAL
8G FIBER0G ADDED0G INTRINSIC53G OTHER12G TOTAL SUGAR
FAT 12G25% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 570mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 581mg
- Calcium
- 188mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.