Classic Vegetarian Dish
Rigatoni with Eggplant Tomato Sauce
(3 votes)
(3 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
1824
calories
Calories
Healthy, because
Even smarter
Nutritional values
This summery pasta dish is packed with lycopene from the tomatoes and vitamin C from the eggplant.
Use whole wheat noodles instead of white noodles for added fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,824 cal. | (87 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 350 g | (233 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 28.1 g | (94 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,597 mg | (40 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 309 mg | (103 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (finely diced)
- 2 cloves garlic cloves (finely diced)
- 2 Tbsps olive oil
- 2 ⅔ cups Eggplant (diced into 1/2)
- 2 cups chopped Tomatoes
- ⅔ cup Tomato juice
- ½ Tbsp dried thyme
- ½ tsp dried oregano
- sugar
- 8 cups Rigatoni
- ½ cup mini (bocconcini) Mozzarella (drained)
- ½ handful Basil (roughly chopped)
- ¼ cup grated Parmesan
Preparation steps
1.
Fry the onion and garlic in a pan in 2 tbsp hot oil until translucent. Add the eggplant and fry in the remaining oil for 1-2 minutes, stirring, then pour in the tomatoes and tomato juice. Season with thyme, oregano, salt, ground black pepper and a pinch of sugar. Cover with a lid and simmer for 8-10 minutes.
2.
Cook the pasta in plenty of salted boiling water until al dente, then drain well in a colander.
3.
Add the mozzarella to the sauce and check the seasoning, then stir through the pasta. Divide between four plates and serve sprinkled with basil and parmesan.
