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Nutrition Facts
Serving Size 269 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 140 mg 6%
Total Carbohydrate 40 g 13%
Dietary Fiber 10 g 40%
Sugars 5 g
Protein 5 g
Vitamin A 35% Iron 8%
Vitamin C 35% Calcium 6%
*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.

Roasted Eggplant Pasta

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

1 Lb purple eggplant, ends removed and sliced 1/2-inch thick
1 cup(s) yellow onion, sliced 1/2-inch thick
1 H-E-B Whole Artichoke Hearts, (14.65 oz can) drained and cut in half
3/4 cup(s) tomato, sliced 1/2-inch thick
3 Tbsp H-E-B Extra Virgin Olive Oil
4 Tbsp H-E-B Organics Balsamic Vinegar of Modena
2 garlic, minced
2 cup(s) H-E-B Gluten Free Penne
5 Oz spinach, chopped
1/4 Tsp kosher salt
1/4 Tsp black pepper
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Preheat the oven to 375°F.
Remove the ends of the eggplant and slice into 1/2 to 3/4 inch slices. Do the same with the onion, then place them on a foil-lined sheet pan along with the artichokes and tomato. Drizzle with oil, vinegar, garlic, salt, and pepper.
Place in the oven to roast for 20 minutes or until the vegetables begin to brown.
While the veggies cook, prepare the pasta according to the package directions. Drain and then set aside in a large bowl.
When the eggplant and other vegetables are ready, carefully remove them from the oven.
Place the roasted vegetables and spinach on a cutting board and give them a rough chop.
Combine the veggies with the pasta and toss. Serve immediately.



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