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.
Ingredients 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
757
calories per serving
49 g Fat22 g Protein88 g Carbs28 g FiberOther
Current Totals
Fat
49g
Protein
22g
Carbs
88g
Fiber
28g
MacroNutrients
Carbs
88g
Protein
22g
Fiber
28g
Fats
Fat
49g
Vitamins & Minerals
Calcium
173mg
Iron
8mg
Vitamin A
1655mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
7mg
Vitamin B6
< 1mg
Vitamin B9
79mcg
Vitamin B12
0mcg
Vitamin C
25mg
Vitamin E
7mg
Copper
< 1mcg
Magnesium
234mg
Manganese
2mg
Phosphorus
388mg
Selenium
16mcg
Zinc
3mg
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