Whole Wheat Pasta with Eggplant
A very delicious and nutritious recipe for whole wheat pasta with eggplant and tomato. Perfect for maintaining your figure and eating healthily. It is very simple to prepare and super fresh. You can add more vegetables to your liking if you wish.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 1 cup ricotta cheese
- 750 grams eggplant, cut into cubes
- 4 tomatoes, chopped ball type
- 3 cloves garlic
- 2 tablespoons balsamic vinegar
- 250 grams whole wheat penne pasta
- 2 tablespoons olive oil
- 1/2 cups tomato purée
Preparation
50 mins
0 mins
Medium
- Preheat the oven to 220 degrees Celsius.
- Grease a baking sheet with a little olive oil, place the cubes of eggplant and tomato, season with salt, pepper, and a little olive oil, and bake for 25 minutes.
- While the eggplant is baking, cook the whole wheat pasta according to the package instructions until al dente.
- Meanwhile, heat the olive oil in a skillet and sauté the garlic for 2 minutes. Add the tomato puree, balsamic vinegar, and season with salt and pepper.
- In a large bowl, mix the pasta with the vegetables and sauce and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by