Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This spicy combination of eggplant and tomatoes is a classic Sicilian pasta dish.

Recipe by Health July 2001


Recipe Summary

Makes 6 servings (serving size: 1 1/2cups)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes. Add eggplant and red pepper; sauté 5 minutes or until lightly browned. Add spinach and next 5 ingredients (spinach through tomato sauce); reduce heat, and simmer 15 minutes. Combine eggplant mixture and pasta in a large bowl; toss well. Sprinkle with Parmesan cheese.


Nutrition Facts

418 calories; calories from fat 19%; fat 8.7g; saturated fat 2.4g; mono fat 4.2g; poly fat 1.2g; protein 15.8g; carbohydrates 70.3g; fiber 6.1g; cholesterol 6mg; iron 4.4mg; sodium 506mg; calcium 168mg.