Roasted Eggplant Pasta Ratatouille

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 302.5
  • Total Fat: 5.2 g
  • Cholesterol: 4.0 mg
  • Sodium: 1,062.5 mg
  • Total Carbs: 55.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 10.1 g

View full nutritional breakdown of Roasted Eggplant Pasta Ratatouille calories by ingredient
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Number of Servings: 6


    1 c onions, chopped
    3 cloves garlic, minced
    1 T olive oil
    1 medium eggplant, peeled and chopped into 1-inch cubes
    1.5 Tbsp. chopped fresh basil OR 2 tsp. dried basil
    1 T rosemary, fresh
    1 tsp. salt
    2 cups summer squash, chopped
    1 green bell pepper, cut into strips
    1 red bell pepper, cut into strips
    1 cup chopped tomatoes
    1 cup tomato sauce
    12 ounces whole wheat pasta, cooked according to package directions
    12 pimento-stuffed olives
    6 T Parmesan


Salt eggplant and place in colander for 30 minutes. Rinse eggplant and pat dry. Place prepared onions, peppers, squash, and eggplant on a baking sheet. Toss with 2 tsp olive oil and salt. Bake in 400 degree oven for 30 minutes, turning once. Cook pasta while veggies are in the oven. When veggies are almost done, heat 1 tsp olive oil in pan and cook garlic for 30 seconds to one minute making sure it doesn't burn. Add tomatoes, herbs, olives, and sauce and simmer for 10 minutes. Add roasted veggies. Add salt and pepper to taste. Add pasta to veggie mix and toss to coat. You can add a bit of the pasta water if your sauce is too thick. Top each serving with 1 T parmesan and bon apetito!

Number of Servings: 6

Recipe submitted by SparkPeople user BARBSHAKESPEARE.

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