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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
