Roasted Eggplant and Tomato Pasta
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By cooking.nytimes.com
Roasted Eggplant and Tomato Pasta
Instructions
Cook:1h
Updated at: Fri, 22 Nov 2024 02:04:40 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
37
High
Nutrition per serving
Calories523.9 kcal (26%)
Total Fat16.3 g (23%)
Carbs82 g (32%)
Sugars13.7 g (15%)
Protein14.8 g (30%)
Sodium271.1 mg (14%)
Fiber10.5 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.75 poundseggplant
cut into 1-inch cubes
1banana peppers
or Italian frying, halved, seeded and thinly sliced
4 tablespoonsextra-virgin olive oil
more for drizzling
kosher salt
12 ouncespasta
such as campanelle or farfalle
2 poundsheirloom tomatoes
very ripe, halved through their equators
1garlic cloves
fat, grated on a Microplane or minced
crushed red pepper flakes
2 tablespoonsbrine-packed capers
drained
2 tablespoonsunsalted butter
optional
ricotta salata
Grated, or Parmesan cheese, for serving, optional
Fresh mint
or basil leaves, for serving
Instructions
View on cooking.nytimes.com
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