Pasta with Aubergines

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Pasta with sautéed eggplants and a tomato sauce.

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Ingredients

??? eggplants, small size, diced into 1 cm pieces ???
??? red onions, coarsely chopped ???
??? garlic, crushed ???
??? dried chili peppers, minced ???
??? olive oil ???
??? canned tomatoes (diced) ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? pipe rigate, shells, or other short cut pasta ???
??? pasta cooking water ???
??? nutritional yeast ???
??? dried oregano ???

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 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 nutritional yeast.
  5. Sprinkle with oregano, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (470 g)

Amount

% Daily Value

Calories

450

Fat

12 g

18 %

Saturated 1.6 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

400 mg

17 %

Carbohydrate

74 g

25 %

Fibre

8 g

33 %

Sugars

8 g

Net Carbs

66 g

Protein

14 g

Vitamin A

36 %

Vitamin C

41 %

Calcium

7 %

Iron

22 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin E
Good source of  :
Copper, Iron, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K, Zinc
Source of  :
Calcium, Pantothenic Acid
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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