18Ingredients
460Calories
55Minutes

Ingredients

  • 1 pound eggplant (small, firm)
  • 1/4 cup extra virgin olive oil (EVOO, plus more for drizzling)
  • black pepper (Salt and)
  • 1 pound wheat (whole, or whole grain rigatoni rigate or other short-cut rigate pasta)
  • 2 zucchini (small, firm, about 1 pound, thinly sliced)
  • flour (for coating)
  • 3 cloves garlic (grated or chopped)
  • 1 onion (finely chopped)
  • 1 sprig rosemary (finely chopped, or a healthy teaspoon dried leaves)
  • 3 sprigs thyme (finely chopped, or a scant teaspoon dried leaves)
  • 1 cup chicken stock
  • 1 roasted red pepper (large)
  • 2 tablespoons tomato paste
  • 28 ounces plum tomatoes (in puree)
  • crushed red pepper (optional)
  • 1 handful fresh basil (chopped or torn)
  • 1 handful fresh parsley (chopped)
  • parmigiano reggiano cheese (for grating and passing around the table)
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NutritionView more

460Calories
Sodium7%DV160mg
Fat18%DV12g
Protein33%DV17g
Carbs25%DV76g
Fiber24%DV6g

PER SERVING *

Calories460Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat1.5g8%
Trans Fat
Cholesterol<5mg1%
Sodium160mg7%
Potassium1200mg34%
Protein17g33%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate76g25%
Dietary Fiber6g24%
Sugars10g20%
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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