Pasta with Eggplant Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian pasta with a deeply savory eggplant sauce enriched with anchovies, tomatoes, and basil. It's rich, complex, and satisfying without meat. A vegetarian main that feels indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp olive oil ($0.32)
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.52)
- 1 tsp anchovy paste (or 3 anchovy filets, $0.17)
- 1 eggplant ((about 1 lb.), $1.23)
- 2 15oz. cans diced tomatoes (or crushed, $1.18)
- 2 Tbsp tomato paste ($0.11)
- 1 tsp dried basil ($0.10)
- 1 tsp sugar ($0.02)
- 1 pinch red pepper flakes (crushed (optional), $0.03)
- black pepper (freshly cracked (10-15 cranks of a mill), $0.05)
- 1/2 tsp salt ( or to taste, $0.02)
- 12 oz. pasta ($1.49)
- 1 handful fresh parsley (chopped (optional), $0.25)
- 6 Tbsp grated Parmesan ($0.62)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 514mg
- 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
- 642mg
- Calcium
- 138mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 514MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.