Ingredients

  • 1/2 cup mint leaves (torn, plus extra to serve)
  • 1/3 cup extra virgin olive oil
  • 1/3 cup raisins
  • 2 garlic cloves (finely chopped)
  • 1/4 teaspoon chili flakes (optional)
  • 1 pound penne (or other short pasta)
  • 1 pound eggplant (cut into 3/4-inch cubes)
  • 2/3 cup grated pecorino (or parmesan, to serve)

Directions

  1. In a bowl, combine mint, oil, raisins, garlic and chili flakes. Season to taste.
  2. Cook pasta and eggplant in a saucepan of boiling water for 8-10 minutes until pasta is al dente and eggplant is tender. Drain, reserving 1/2 cup of cooking water.
  3. Add pasta and eggplant to mint mixture. Toss to combine. If the sauce seems dry, add reserved pasta water to desired consistency. Top with extra mint and cheese to serve.
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NutritionView more

690Calories
Sodium7%DV170mg
Fat37%DV24g
Protein41%DV21g
Carbs34%DV101g
Fiber28%DV7g

PER SERVING *

Calories690Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat5g25%
Trans Fat
Cholesterol15mg5%
Sodium170mg7%
Potassium620mg18%
Protein21g41%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate101g34%
Dietary Fiber7g28%
Sugars11g22%
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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