4 Serves
76 Mins
18 g
65 g
18 g
Dice the eggplant into cubes and salt them in a bowl to draw out moisture, then pat dry with paper towels.
Ingredients, vitamins, and health benefits
Salt
Eggplant
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MalaysianVitamin E
5 mg / 15 mgVitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
735 µg / 400 µgCalcium
1043 mg / 1,300 mgIron
24 mg / 18 mgMagnesium
900 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
4486 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
7 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Heat extra virgin olive oil in a large frying pan and fry the eggplant cubes until golden brown, then remove and set aside.
In the same pan, sauté minced garlic and onion until softened, then stir in the tomato puree and simmer.
Bring a large pot of salted water to a boil and cook the rigatoni until al dente.
Toss the cooked rigatoni into the tomato sauce, fold in the fried eggplant and fresh basil, and serve topped with grated ricotta salata.
Extra Virgin Olive Oil
Garlic
Onion
Tomato Puree
Rigatoni
Water
Fresh Basil
Ricotta Salata
Vitamin A
3837 µg / 900 µgVitamin C
675 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
735 µg / 400 µgCalcium
1043 mg / 1,300 mgIron
24 mg / 18 mgMagnesium
900 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
4486 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
10
g61
g6
g
Italian
ItalianZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µg