Eggplant and Roasted Pepper Pasta Recipe
Recipe By Martha Stewart-2
We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.
4.1
25 Rating -
Rate
Vegdiet
1hr total
30minsPrep
1hr total
30m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant and Roasted Pepper Pasta Recipe
- 1/2 Medium red bell peppers
- 0.17 cup Extra virgin olive oil
- 0.19 inch 2 medium eggplants, peeled and cut into cubes
- 1/2 Cloves garlic, very thinly sliced
- As required Kosher salt and freshly ground pepper
- 1/4 teaspoon Finely chopped fresh oregano
- 1/2 tablespoon Red wine vinegar
- 0.13 cup Coarsely chopped fresh flat leaf parsley, plus whole leaves for serving
- 1 ounce Fresh mozzarella, torn into bite size pieces
- 3 ounce Campanelle or other curly pasta
Nutrition
value
value
757
calories per serving
49 g Fat22 g Protein88 g Carbs28 g FiberOther
Current Totals
- Fat49g
- Protein22g
- Carbs88g
- Fiber28g
MacroNutrients
- Carbs88g
- Protein22g
- Fiber28g
Fats
- Fat49g
Vitamins & Minerals
- Calcium173mg
- Iron8mg
- Vitamin A1655mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B979mcg
- Vitamin B120mcg
- Vitamin C25mg
- Vitamin E7mg
- Copper< 1mcg
- Magnesium234mg
- Manganese2mg
- Phosphorus388mg
- Selenium16mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-2