Informations supplémentaires
40 min.
|
501 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400 ° F. Bring a pot of salted water to a boil. Cut the eggplant into cubes. Chop the onion, the garlic and the basil.
2. Cook the eggplants
Spread the eggplant on a sheet pan covered with baking paper. Drizzle with olive oil. Season with salt and pepper and bake for 10-12 minutes.
3. Cook the pasta
In the pot of boiling water, add the pasta. Cook 10-12 minutes until tender. Before draining, keep 1/3 2P | 1/2 3P cup of the pasta cooking water. Drain and reserve.
4. Make the sauce
Heat a drizzle of oil over medium high heat in an ovensafe skillet. Cook the onion 2-3 minutes. Add the garlic, the chopped basil, the chili flakes to taste and the diced tomatoes. Season with salt and pepper and simmer for 4-5 minutes.
5. Assemble and bake in the oven
Add the pasta to the pan of sauce with the eggplant pieces and the pasta cooking water. Adjust salt and pepper to taste. Garnish with the mozzarella cheese and parmesan cheese. Bake in the oven for 12-15 minutes. If you don't have an ovenproof skillet, transfer everything to a baking dish.
6. Plate your dish
Serve the eggplant and cheese pasta. Bon appetit!
180gRigatoni
1unitEggplant(s)
0.5unitYellow Onion(s)
2unitGarlic Clove(s)
1unitDiced Tomatoes
3gChili Flakes
80gMozzarella
45gGrana Padano Cheese
1unitBasil
What you need
Pot, baking dish, oven safe pan.
501 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
63g
21%
fat
18g
28%
cholesterol
53mg
18%
fiber
13g
52%
protein
27g
saturated
9g
45%
sodium
856mg
36%
sugar
11g
trans
0g