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Nutrition Facts
Serving Size 368 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 650 mg 27%
Total Carbohydrate 72 g 24%
Dietary Fiber 8 g 32%
Sugars 6 g
Protein 13 g
Vitamin A 4% • Iron 15%
Vitamin C 6% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Elicoidali "Alla Siciliana"

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 medium eggplant, diced
2 Tsp kosher salt
17 .6000 Oz Central Market Elicoidali IGP Pasta Di Gragnano
2 Tbsp grapeseed oil
2 Tbsp extra virgin olive oil
2 garlic cloves, crushed
15 Oz crushed tomatoes
1 Tsp crushed red pepper flakes
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Instructions

1
In a bowl, toss eggplant with salt. Transfer to a colander and place colander inside the bowl to drain for 30 minutes.
2
Meanwhile, cook pasta according to package directions. Drain and set aside.
3
Add grapeseed oil to a large sauté pan and heat on medium. Gently squeeze eggplant cubes to remove some moisture.
4
Fry half of eggplant for 1 minute or until browned then turn and brown the other side. Remove to a bowl and repeat until all eggplant has been fried and transferred to the bowl. Set aside.
5
Add olive oil to same pan and add garlic until fragrant. Discard garlic.
6
Return eggplant to pan along with crushed tomatoes and crushed red pepper flakes. Mix with a spatula until combined.
7
Bring to a simmer then add pasta and toss to combine.

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