11
340
60

Ingredients

  • 18 ounces eggplant (unpeeled, cut into 1-inch pieces)
  • 1 onion (large, cut into 1-inch pieces)
  • 2 tablespoons olive oil
  • 2 zucchini (medium, trimmed, cut into 1-inch pieces)
  • 2 garlic cloves (minced)
  • 28 ounces crushed tomatoes (seasoned, with Italian herbs)
  • 12 ounces penne pasta
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh basil (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon chopped fresh thyme
Read Directions

NutritionView more

340Calories
Sodium8%DV190mg
Fat9%DV6g
Protein24%DV12g
Carbs20%DV61g
Fiber32%DV8g

PER SERVING *

Calories340Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium190mg8%
Potassium930mg27%
Protein12g24%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate61g20%
Dietary Fiber8g32%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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