Photo: Markus Spiske
Rigatoni With Eggplant, Peppers, and Tomatoes
11 ingredients
30 min + 30 min
6 servings
openrecipes
"I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire."
Estimated Nutrition (whole recipe, rough)
446
Calories
12g
Protein
16g
Fat
66g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 eggplants, diced with skin
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- salt and black pepper to taste
- 1 tablespoon olive oil
- 6 tomatoes - peeled, seeded, and chopped
- 1 sprig fresh thyme, chopped
- 1 pound rigatoni pasta
- 12 basil leaves, chopped
- 12 black olives, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes