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Pasta with Aubergines

1 Reviews
100% would make this recipe again

Pasta with sautéed eggplants and a tomato sauce.

This recipe is at its best if made with «mozzarella di bufala», a fresh soft cheese made from the milk of the black water buffalo. It can be found in the Italian markets.

Preparation : 15 min Cooking : 10 min
580 calories/serving
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kid-friendly

Ingredients

1 aubergines / eggplants, small size, diced into 1 cm pieces 180 g
1/2 red onions, coarsely chopped 80 g
1 clove garlic, crushed
1/2 dried chili peppers, minced 0.4 g
2 tbsp olive oil 30 mL
30 g pancetta, diced into small pieces
1 1/2 cup canned tomatoes (diced) 380 g
160 g gluten free/wheat free shells 2 1/2 cups
2 tbsp pasta cooking water 30 mL
4 tsp Parmesan cheese, grated 4 g
1 1/2 bocconcini / fresh mozzarella, "bufala" type, if available 80 g
1 tsp dried oregano 1 g
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the vegetables : Cut the aubergines into 1 cm thick pieces; coarsely chop the onion; crush the garlic and mince the chili pepper.
  2. Heat half of the olive oil in a saucepan, over medium heat. Add the onion and sauté 5 min until it becomes lightly golden-coloured. Add the pancetta then sauté 3-4 min until golden. Add the garlic and chili pepper then sauté for 1 min, with stirring. Add the tomatoes, season with salt, then lower the heat and cook until a sauce consistency is obtained, about 10 min.
  3. While the tomato sauce cooks, heat the remaining oil in another large pan over medium-high heat. Add the diced aubergines, without crowding the pan (you may need to work in batches). Season with salt and pepper, then cook until the aubergines are golden-coloured, about 5 min. Transfer the cooked aubergines to the sauce pan, then keep it warm over very low heat.
  4. Meanwhile, cook the pasta in a large pot of salted boiling water. When the pasta is almost done, set aside enough cooking water to dilute the sauce a bit. Drain the pasta, then put it back into the pasta cooking pot. Add the sauce and toss well. Stir in the grated parmesan cheese and diced mozzarella.
  5. Sprinkle with oregano, then serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (400g)

Amount

% Daily Value

Calories

580

Fat

24 g

37 %

Saturated 8.7 g
+ Trans 0.3 g

45 %

Cholesterol

30 mg

Sodium

520 mg

22 %

Carbohydrate

73 g

24 %

Fibre

7 g

27 %

Sugars

9 g

Protein

21 g

Vitamin A

44 %

Vitamin C

41 %

Calcium

24 %

Iron

26 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ½ servings
Grain Products : 2 ¼ servings
Milk and Alternatives : 1 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Source of  :
Copper, Magnesium, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Calcium, Folacin, Manganese, Vitamin C, Vitamin K
Excellent source of  :
Fibre, Iron, Phosphorus, Potassium, Vitamin A, Vitamin E
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 2
Meat and Alternatives 1 ½
Fats 4 ½

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Pasta | Main courses/Entrées | High Iron | High Fibre | High Calcium | Italian