EatSmarter exclusive recipe

Eggplant Spaghetti

with Tomatoes and Basil
4.473685
Average: 4.5 (19 votes)
(19 votes)
Eggplant Spaghetti

Eggplant Spaghetti - A Sicilian creation: Pasta all Norma, named after a Bellini opera

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Health Score:
Health Score
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
524
calories
Calories

Healthy, because

Even smarter

Nutritional values

The combination of wholemeal pasta with lots of vegetables provides our body with only good things: plenty of fibre stimulates digestion, complex carbohydrates have a positive effect on blood sugar and keep you full for a long time. And several bioactive micronutrients together are an ideal protective force against free radicals that attack the cells.

Enjoy a glass of red wine with the pasta - that's how the Italians do it. The dark drop contains protective substances that are kind to the heart and blood vessels, the so-called polyphenols.

1 serving contains
(Percentage of daily recommendation)
Calorie524 kcal(25 %)
Protein19 g(19 %)
Fat18 g(16 %)
Carbohydrates68 g(45 %)
Sugar added1 g(4 %)
Roughage16.5 g(55 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.4 mg(29 %)
Folate83 μg(28 %)
Pantothenic acid1.4 mg(23 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C17 mg(18 %)
Potassium870 mg(22 %)
Calcium135 mg(14 %)
Magnesium152 mg(51 %)
Iron5.3 mg(35 %)
Iodine9 μg(5 %)
Zinc3.9 mg(49 %)
Saturated fatty acids4.2 g
Uric acid123 mg
Cholesterol13 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2
eggplants (about 18 ounces)
4
1
1 bunch
1
dried red Chile pepper
1 pound
Tomatoes (canned, drained weight)
5 tablespoons
14 ounces
2 tablespoons
4 ounces
Preparation

Kitchen utensils

1 Pot, 1 Non-stick pan, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Lid, 1 Can opener, 1 Paper towel

Preparation steps

1.
Eggplant Spaghetti preparation step 1

Rinse eggplant, wipe dry, cut into approximately 1/2-inch cubes and sprinkle lightly with salt. Spread evenly on paper towels and let drain for about 10 minutes.

2.
Eggplant Spaghetti preparation step 2

Peel the garlic and onion, cut garlic into very thin slices and onion into small cubes. Rinse basil, shake dry, pluck leaves and coarsely chop. Crumble dried chile. Chop tomatoes in the can with a knife.

3.
Eggplant Spaghetti preparation step 3

Heat half of the oil in a nonstick pan. Add half of the eggplant cubes and cook until golden brown, stirring occasionally, then remove from pan. Heat the remaining oil in the pan and cook the remaining eggplant cubes. Remove from pan.

4.
Eggplant Spaghetti preparation step 4

Add the garlic and onion to the pan and cook until translucent, stirring frequently, 1-2 minutes. Stir in tomatoes and their juices and the crumbled chile. 

5.
Eggplant Spaghetti preparation step 5

Return eggplant to the pan, cover and cook over medium heat until eggplant is very tender and sauce is thickened, 25-30 minutes, stirring a few times. Shortly before the end of cooking stir in half of the basil.

6.
Eggplant Spaghetti preparation step 6

In the meantime, cook the pasta in a pot of boiling salted water until al dente according to package directions.

7.
Eggplant Spaghetti preparation step 7

Season the eggplant sauce with salt and pepper and then add vinegar and a pinch of sugar.

8.
Eggplant Spaghetti preparation step 8

Drain pasta well and toss with eggplant sauce. Top with dollops of ricotta. Sprinkle with remaining basil and serve immediately.