Pasta with Sun-Dried Tomatoes, Eggplant and Capers

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Pasta with Sun-Dried Tomatoes, Eggplant and Capers
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
482
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie482 cal.(23 %)
Protein16 g(16 %)
Fat13 g(11 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K8.5 μg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.3 mg(21 %)
Folate69 μg(23 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C12 mg(13 %)
Potassium473 mg(12 %)
Calcium105 mg(11 %)
Magnesium76 mg(25 %)
Iron2.2 mg(15 %)
Iodine6 μg(3 %)
Zinc2 mg(25 %)
Saturated fatty acids2.7 g
Uric acid81 mg
Cholesterol4 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
400 grams Rigatoni
salt
1 Eggplant
2 garlic cloves
150 grams sun-dried Tomatoes (in oil)
4 Tbsps olive oil
freshly ground peppers
1 Tbsp freshly chopped oregano
2 Tbsps caperberry
freshly grated Parmesan
oregano (for garnish)
How healthy are the main ingredients?
Tomatoolive oiloreganosaltEggplantgarlic clove

Preparation steps

1.

Cook the rigatoni in salted water until al dente, then drain, reserving a little cooking water. Rinse eggplant, trim, cut in half lengthwise and cut into slices. Lightly salt the slices and leave for about 10 minutes to draw out water. Pat the eggplant dry.

2.

Peel garlic and finely chop. Cut tomato into strips. Grill the eggplant in 2 tablespoons hot oil in a grill pan for 1-2 minutes on each side and season with salt and pepper.

3.

Sauté the garlic with the tomatoes and capers in remaining oil for 2-3 minutes, sprinkle with the oregano and mix with the rigatoni, eggplant and a little cooking water. Season the dish with salt and pepper and arrange on plates. Sprinkle with Parmesan and serve garnished with oregano.