Well Plated · by Erin Clarke★ 4.8 (12)
Eggplant Pasta
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 29%
CARBS 80G67% OF CAL
13G FIBER56G OTHER12G TOTAL SUGAR
FAT 16G29% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light pasta alla norma with eggplant, tomatoes, olives, and fresh herbs. Vibrant, filling, and showcasing Italian flavors without meat.
mainmediterraneanpasta🍲 stockpot🍳 skilletveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces whole wheat pasta (or gluten free pasta if needed, any shape you like (I used fusilli))
- 2 tablespoons extra virgin olive oil
- 1 medium eggplant (cut into 1/2-inch cubes (about 1 pound))
- 1 large red bell pepper (cut into 1/4 x 1-inch strips)
- 2 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces prepared tomato pasta sauce
- 1/2 cup kalamata olives
- Zest and juice of 1 medium lemon
- 1/4 cup chopped fresh herbs (such as parsley or basil)
- Freshly grated Parmesan cheese (for serving)
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 29%
CARBS 80G67% OF CAL
13G FIBER56G OTHER12G TOTAL SUGAR
FAT 16G29% OF CAL
2G SAT13G 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
- 949mg
- 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
- 965mg
- Calcium
- 64mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 949MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.