Pasta w/ Roasted Eggplant and Garlic

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 399.4
  • Total Fat: 20.8 g
  • Cholesterol: 34.5 mg
  • Sodium: 635.8 mg
  • Total Carbs: 44.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 12.3 g

View full nutritional breakdown of Pasta w/ Roasted Eggplant and Garlic calories by ingredient
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Number of Servings: 2


    1 Medium Eggplant
    1 tbsp olive oil
    1/4 cup balsamic vinegar
    2 whole heads garlic
    1 tbsp butter
    1/3 cup chicken broth
    4 oz pasta such as bow tie or penne
    1 tbsp olive oil
    1 14 oz can tomatoes, or 3-4 peeled, diced tomatoes

    Parmesan cheese


Peel and cube eggplant. Put in large bowl and add vinegar and olive oil. Salt & Pepper to taste. Let marinate at least one hour.

Place garlic heads in shallow, small dish with chicken broth and butter. Roast one hour at 350, basting occasionally.

Spread eggplant out in shallow dish and roast for 30 min at 400.

When 15 min are left for eggplant, being cooking pasta according to package directions. Squeeze garlic cloves into small bowl, and add remaining liquids to saute pan. Add garlic and tomatoes and saute 5 min.

Layer pasta, eggplant mixture, parmesan cheese to taste, and top with tomato / garlic mixture. Makes two large servings.

Number of Servings: 2

Recipe submitted by SparkPeople user RACROBIN.

TAGS:  Fish |

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