Eggplant pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 460.8
  • Total Fat: 22.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.9 mg
  • Total Carbs: 54.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 15.3 g

View full nutritional breakdown of Eggplant pasta calories by ingredient
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Number of Servings: 6


    1 eggplant
    2 cartons of cherry/grape tomatoes
    3 cloves of garlic
    extra virgin olive oil
    1 cup peanuts
    salt and pepper to taste


Line a plan with foil. Cut up Eggplant into small cubes about the size of the cherry tomatoes. Place Eggplant and cherry tomatoes into plan. Place garlic in pan. You do not have to chop it up. Pour on Extra Virgin Olive Oil. Salt and Pepper to taste. Place in oven at 400 for 45 min.

While cooking cook pasta per package instructions.

Take out of oven and place cooked veggies into a food processor. Add Peanuts. Process until veggies become a yummy sauce.

Pour sauce over pasta and enjoy.

Makes about 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CAMEOCADY.

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