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Ingredients
Fusilli with Bell Peppers and Eggplant
- Ingredients
- 1 Eggplant (About 400 grams)
- salt
- 350 grams Fusilli
- 2 yellow Bell pepper
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 400 grams crushed Tomatoes (canned)
- peppers
- 2 stalks parsley
- 3 Tbsps Almond slivers
- 1 pc Parmesan (40 grams)
Rinse eggplant, trim and cut into bite-sized pieces. Sprinkle with salt and leave for about 10 minutes. Cook fusilli in boiling salted water according to package directions until al dente.
Meanwhile rinse bell peppers, cut in half, remove the seeds and white ribs and cut flesh into 1.5 cm (approximately 1/2 inch) pieces. Peel shallot and garlic and finely chop.
Heat oil in a pan. Add shallot and garlic and cook until soft. Pat eggplant dry and add to the pan with the bell peppers. Cook briefly while stirring. Add tomatoes and stir to combine. Season with salt and pepper and simmer over medium heat for 5 minutes.
Rinse the parsley, shake dry and chop leaves. Toast almonds in a dry pan until golden brown. Grate the Parmesan.
Drain the fusilli. Toss fusilli and parsley with the vegetables and season to taste. Sprinkle with almonds and Parmesan and serve.
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |