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
2 Medium red bell peppers
0.6699999999999999 cup Extra virgin olive oil
0.75 inch 2 medium eggplants, peeled and cut into cubes
2 Cloves garlic, very thinly sliced
Kosher salt and freshly ground pepper
1 teaspoon Finely chopped fresh oregano
2 tablespoon Red wine vinegar
0.5 cup Coarsely chopped fresh flat leaf parsley, plus whole leaves for serving
4 ounce Fresh mozzarella, torn into bite size pieces
12 ounce Campanelle or other curly pasta
Nutrition value
757
calories per serving
49 g Fat22 g Protein88 g Carbs28 g FiberOther
Current Totals
49 g Fat
22 g Protein
88 g Carbs
28 g Fiber
MacroNutrients
Carbs
88 g
Protein
22 g
Fiber
28 g
Fats
Fat
49 g
Vitamins & Minerals
Calcium
173 mg
Iron
8 mg
Vitamin A
1655 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
79 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
234 mg
Manganese
2 mg
Phosphorus
388 mg
Selenium
16 mcg
Zinc
3 mg
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
