Eggplant Spaghettiwith Tomatoes and Basil

Name: Eggplant Spaghetti
Total time: 50 min
Yield: 4
Cuisine: Italian, Mediterranean
Ingredients: 2 eggplants (about 600 grams); Salt; 4 Garlic cloves; 1 Onion; 1 bunch Basil; 1 dried red Chile pepper; 1 pound Tomato (canned, drained weight); 5 tablespoons Olive oil; 14 ounces Whole-wheat spaghetti; Pepper; 2 tablespoons Red wine vinegar; Sugar; 4 ounces Ricotta cheese

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

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Calories:	524 kcal
Difficulty:	easy
Preparation:	50 min
Ready in:	50 min

Low-sugar

Vegetarian

Mineral-rich

high-fiber

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	524 kcal	(26%)
Protein	19 g	(38%)
Fat	18 g	(23%)
Carbohydrates	68 g	(26%)
Added Sugar	1 g	(1%)
Roughage	17 g	(57%)
Vitamin A	0.2 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	2.7 mg	(23%)
Vitamin B1	0.8 mg	(73%)
Vitamin B2	0.2 mg	(14%)
Niacin	7.4 mg	(46%)
Vitamin B6	0.4 mg	(29%)
Folate	83 µg	(42%)
Pantothenic Acid	1.4 mg	(23%)
Biotin	6.5 µg	(13%)
Vitamin B12	0.1 µg	(4%)
Vitamin C	17 mg	(21%)
Potassium	870 mg	(44%)
Calcium	135 mg	(17%)
Magnesium	152 mg	(41%)
Iron	5.3 mg	(38%)
Iodine	9 µg	(6%)
Zinc	3.9 mg	(39%)
Saturates	4 g
Uric Acid	123 g
Cholesterol	13 mg

Recipe development: EAT SMARTER

Ingredients

For servings

2	eggplant (about 600 grams)
	Salt
4	Garlic clove
1	Onion
1 bunch	Basil
1	dried red Chile pepper
1 pound	Tomatoes (canned, drained weight)
5 tablespoons	Olive oil
14 ounces	Whole-wheat spaghetti
	Pepper
2 tablespoons	Red wine vinegar
	Sugar
4 ounces	Ricotta cheese

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40 min.

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

Directions

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

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

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

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

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