Eggplant Tomato Pasta recipe - ingredients, nutrition and when to eat it
This dish combines tender eggplant and tangy tomatoes with pasta, sautéed until juicy and flavorful.
This dish combines tender eggplant and tangy tomatoes with pasta, sautéed until juicy and flavorful. A gentle hint of cheese makes it a lovely choice for a summer evening or a light lunch when you want a change of pace.
Western · 25 minutes to cook
Nutrition (per 489g serving): 448.7 kcal · protein 11.7g · carbohydrate 64g · fat 15.8g · sodium 612.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After adding the eggplant to the pan, avoid stirring it often during the first minute so the outside can brown nicely.
Tips: If the tomatoes are underripe and taste sour, simmer them with the pasta water for another minute to soften the flavor.
Tips: Cook the pasta slightly underdone and finish it in the pan so the sauce soaks into the noodles.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Eggplant — 120 g
- Tomato — 120 g
- Onion — 40 g
- Garlic — 1 pc
- Olive oil — 1 Tbsp
- Parmesan cheese — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Basil — 3 g