Pasta With Veggies
Recipe: #17664
March 02, 2015
Categories: Dinner, Main Dish, Pasta, Penne, Vegetables, Eggplant, Budget-Friendly, Weeknight Meals, Skillet, Stove Top, Vegetarian, Fresh Tomatoes more
"Recipe source: Fresh from the Farmer's Market cookbook"
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (412.2 g)
- Calories 561.4
- Total Fat - 12.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 73.8 mg
- Total Carbohydrate - 106 g
- Dietary Fiber - 18.2 g
- Sugars - 7.7 g
- Protein - 12.5 g
- Calcium - 128.7 mg
- Iron - 3.4 mg
- Vitamin C - 38.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Prick eggplants in several places with a sharp knife and then arrange on baking sheet. Bake until soft (50-60 minutes). Let cool and then cut in half lengthwise; scrape out the flesh and discard skins. Chop fine.
Step 3
In a skillet over medium heat, heat the oil and then add the onion, carrot and saute until soft (15 minutes). Stir in pepper flakes, garlic and parsley and saute another minute. Stir in tomatoes and salt, cook stirring often until there is a thick sauce (20-30 minutes). Add water as needed if sauce is becoming too thick. Add sugar if tomatoes are too tart.
Step 4
Pass tomato sauce through a food mill and return to skillet. Stir in eggplant and basil. Simmer, stirring often, until well blended (5 minutes); adding water if necessary. Stir in capers and olives. Keep warm over low heat.
Step 5
Bring a large pot of water to a boil over high heat and add pasta - cooking until al dente. Drain, reserving 1 cup of cooking liquid. Return pasta to pot and add sauce; toss, adding some reserved water if needed.
Step 6
Transfer to plates and top each serving with cheese.
Tips & Variations
No special items needed.
Related
