Fettuccine with Eggplant and Tomatoes - 4 servings

Preparation: 15 min. Cooking: 15 min. Other: 40 min. Total: 1 hrs. 10 mins.
  • 1 lb eggplant, cut into 2x.25 in. pieces
  • 2 tsp salt, to taste
  • 1/4 cup olive oil
  • 2 Tbsp sun dry tomatoes
  • 1 lb fettuccine pasta
  • 2 Tbsp cilantro, or parsley, chopped
  • 2 ripe tomatoes, peeled, seeded and chopped
  • 1/4 cup grated Parmesan cheese

Sprinkle eggplant with about 2 tsp salt in a colander. Place a plate over eggplant and top with a heavy weight. Let drain about 40 minutes. Rinse eggplant and pat dry with paper towels. Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté eggplant 2-3 minutes, stirring frequently. Reduce heat to medium low. Cover and simmer 4-5 minutes or until eggplant is tender. Stir in sun dry tomatoes. Set aside and keep warm. Cook fettuccine in boiling salted water until al dente. Drain thoroughly. Combine fettuccine with eggplant, remaining oil, cilantro and tomatoes. Season with salt and pepper to taste. Serve with Parmesan.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
610 Cal 17 g 95 g 19 g 8.4 g 8 g 5.5 mg 1300 mg

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Nutrients

Calories 610 Cal  
Fat 17 g  
Carbs 95 g  
Protein 19 g  
Fiber 8.4 g  
Sugar 8 g  

Fats

Fat 17 g  
Fat, Sat. 3.3 g  
Fat, Mono. 11 g  
Fat, Poly. 2.3 g  
Cholesterol 5.5 mg  

Vitamins

Choline 32 mg 5.8%
Niacin 9.4 mg 59%
Panto. Acid 0.92 mg 18%
Riboflavin 0.55 mg 42%
Thiamin 1.1 mg 91%
Vitamin A 620 IU 21%
Vitamin B6 0.31 mg 20%
Vitamin B12 0.14 mcg 5.9%
Vitamin C 11 mg 12%
Vitamin D 0 IU 0%
Vitamin E 2.8 mg 18%
Vitamin K 19 mcg 16%

Minerals

Calcium 110 mg 11%
Copper 0.5 mg 55%
Fluoride 22 mcg 550%
Iron 4.5 mg 56%
Magnesium 89 mg 21%
Manganese 1.4 mg 20%
Phosphorus 310 mg 44%
Potassium 730 mg 15%
Selenium 73 mcg 130%
Sodium 1300 mg 88%
Zinc 2.2 mg 20%

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