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
Eggplant and Roasted Pepper Pasta
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ingredients serve

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
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Recipe By Martha Stewart-2