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Nutrition Facts
Serving Size 234 g
(Approx. 6 Servings)
Amount Per Serving
Calories 190 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 180 mg 8%
Total Carbohydrate 32 g 11%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 6 g
Vitamin A 30% Iron 10%
Vitamin C 20% 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 Ragout
Prep Time
30 minutes
Cook Time
55 minutes
Total Time
1 h 25 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 Lb purple eggplant, whole
1 Lb whole wheat spaghetti
2 Tbsp olive oil
3 garlic, chopped
2 roma tomato, chopped
2 cup(s) fresh baby spinach, chopped
1/3 cup(s) basil bunch
1/2 Tsp kosher salt
1/4 Tsp black pepper
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Instructions

1
Preheat oven to 400ºF.
2
Pierce eggplants all over and place on a baking sheet.
3
Bake until fork tender, approximately 50 minutes.
4
Meanwhile, cook pasta according to package directions, drain and set aside.
5
Remove eggplant from oven and cut in half lengthwise. Scoop out flesh and place in a bowl.
6
Heat a large skillet on medium-high.
7
Add olive oil and garlic to skillet and cook 2 minutes stirring constantly.
8
Add tomatoes and spinach and cook until liquid has reduced.
9
Stir in cooked eggplant and basil and season with salt and pepper.
10
Serve with pasta.

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