Pasta with Tomato, Eggplant and Feta Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 large Eggplant
- salt
- 1 onion
- 1 garlic clove
- 3 fresh Tomatoes
- 60 grams dried Tomatoes (canned in oil)
- 1 Tbsp olive oil (as needed)
- 1 Tbsp Caper (canned)
- 150 milliliters Tomato juice (or vegetable broth)
- freshly ground peppers
- sugar
- 1 tsp dried oregano
- 400 grams Pasta (such as rigatoni or macaroni)
- 200 grams Feta
Preparation steps
Rinse the eggplant, cut off the ends and cut into 1 cm (approximately 1/2 inch) thick slices. Season with a little salt, cover with water and infuse for about 30 minutes. Then drain and pat dry with paper towels and cut into 1 cm (approximately 1/2 inch) cubes. Peel the onion and garlic and dice finely.
Rinse the fresh tomatoes, halve and cut into cubes. Drain the dried tomatoes, reserving the oil, and then finely chop. Sauté the onion and garlic in 2 tablespoons of the tomato oil. Add the eggplant and dried tomatoes add and cook for about 2 minutes. Add olive oil if needed.
Then add the fresh tomatoes, capers and tomato juice. Season with salt, pepper, a pinch of sugar and dried oregano. Simmer with the lid on for about 10 minutes. Cook the pasta in a large pot with plenty of boiling salted water until al dente.
Season the vegetables again. Drain the pasta and mix with the tomato-eggplant sauce. Transfer to plates or a serving dish and serve with crumbled feta cheese.
