Spaghetti with Eggplant and Tomato Sauce

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Spaghetti with Eggplant and Tomato Sauce
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
809
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie809 cal.(39 %)
Protein28 g(29 %)
Fat10 g(9 %)
Carbohydrates148 g(99 %)
Sugar added0 g(0 %)
Roughage13.6 g(45 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K14 μg(23 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin10 mg(83 %)
Vitamin B₆0.6 mg(43 %)
Folate140 μg(47 %)
Pantothenic acid1.3 mg(22 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C35 mg(37 %)
Potassium995 mg(25 %)
Calcium76 mg(8 %)
Magnesium143 mg(48 %)
Iron3.9 mg(26 %)
Iodine4 μg(2 %)
Zinc3.3 mg(41 %)
Saturated fatty acids1.5 g
Uric acid159 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 Eggplant
400 grams Rigatoni
400 grams Spaghetti
600 grams Tomatoes
1 onion
1 garlic clove
olive oil
1 Tbsp Tomato paste
1 splash Red wine
salt
freshly ground peppers
Basil (for garnish)
How healthy are the main ingredients?
TomatoTomato pasteEggplantoniongarlic cloveolive oil

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Rinse eggplant, trim and cut lengthwise into slices. Place on a baking sheet lined with parchment paper, season with salt and pepper and drizzle with olive oil. Roast in oven until golden brown, about 10 minutes, turning once.

3.

Cook spaghetti according to package instructions until al dente.

4.

Scald tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice. Peel onion and garlic, chop finely and sauté in 2 tablespoons hot oil. Stir in the tomato paste and deglaze with a little red wine. Add diced tomato and simmer for about 5 minutes. Season with salt and pepper. Toss the drained pasta with the sauce and season to taste. Finally, add browned eggplant slices to spaghetti, mix well and transfer to plates. Serve garnished with basil.