Whole Wheat Penne with Eggplant and Ricotta Phase 2

Name: Whole Wheat Penne with Eggplant and Ricotta Phase 2
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoon olive oil; 1 1/2 pounds eggplant, cut into 1" cubes; 8 ounces whole wheat penne; 1 onion, small, thinly sliced; 3 garlic, pressed; 1 (14.5 ounce) can diced tomatoes, chopped; 2 teaspoons balsamic vinegar; 1 cup ricotta cheese; salt and black pepper

5 steps

Prep:15minCook:25min

Updated at: Thu, 17 Aug 2023 02:59:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories457.4 kcal (23%)

Total Fat16.5 g (24%)

Carbs67.4 g (26%)

Sugars7.7 g (9%)

Protein16.6 g (33%)

Sodium398.5 mg (20%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonolive oil

1.5 poundseggplant

cut into 1" cubes

8 ounceswhole wheat penne

1 x 14.5 ouncediced tomatoes

can, chopped

2 teaspoonsbalsamic vinegar

1 cupricotta cheese

salt

black pepper

Instructions

Step 1

Heat oven to 450°.

Step 2

Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat and spread in an even layer. Bake, stirring once, until eggplant is lightly browned, about 25 min.

Step 3

While eggplant is roasting, cook pasta according to the package directions.

Step 4

Meanwhile, heat remaining oil in a skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 min. Add garlic and cook 1 min more. Add tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover and simmer for 3 min. Stir in vinegar and season to taste with salt and pepper.

Step 5

Drain pasta, place in a large bowl, and add tomato mixture, eggplant, and cheese. toss to combine, season with salt and pepper.