![Eggplant and Tomato Pasta Eggplant and Tomato Pasta](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/cd506bc9-d643-4989-a3a3-ee6641fdf132/Derivates/6932d0dc-03de-46a4-a41e-76b9992709ea.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 2 oz Parmesan cheese, cut into pieces
- 1 oz olive oil
- 2 garlic cloves
- 4 oz yellow onions, quartered
-
21
oz ripe tomatoes, cut into pieces (¾ in.)
or 21 oz canned whole tomatoes - 1 tsp Italian seasoning
- 1 ½ tsp salt, or to taste
- ½ tsp ground black pepper, or to taste
- 1 tsp sugar
- 16 oz eggplant, cut into pieces (¾ in.)
- 12 oz dried pasta, eg. farfalle (bow tie pasta) or amori
- 24 ½ oz water
- 3 sprigs fresh basil leaves (approx. 20 medium leaves)
- Nutrition
- per 1 portion
- Calories
- 2146 kJ / 513 kcal
- Protein
- 19 g
- Carbohydrates
- 85 g
- Fat
- 13 g
- Fiber
- 10 g
In Collections
Alternative recipes
Black Bean Soup with Parmesan Crisps
55min
Kamut Risotto with Parmesan Zucchini
9h 45min
One-Pot Barley and Vegetables
1h 10min
Root Vegetable Soufflé
1h 25min
Mushroom Risotto
30min
Mushroom Stroganoff
30min
Greek Lentils and Rice
40min
Vegetable Patties
1h
Broccoli Red Lentil Soup
30min
Lentil Mushroom Stroganoff
55min
Pasta Primavera
50min
Eggplant, Spinach & Lentil Curry
25min