4 Serves
45 Mins
Bring a large pot of water to a boil and add a generous pinch of salt.
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ItalianVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
286 µg / 400 µgCalcium
216 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
591 mg / 4,700 mgSodium
1984 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
89 gAlcohol
0 g
While the water heats, dice the eggplant and sauté it in a frying pan with olive oil until golden brown and tender.
Add minced garlic to the frying pan and cook until fragrant, then stir in the crushed tomatoes and simmer to create the sauce.
Cook the pasta in the boiling water until al dente, then drain using a colander.
Toss the cooked pasta into the sauce, add fresh basil, and serve topped with grated cheese.
36
g145
g37
g
Italian
Italian