Recipe Summary test

Makes 5 servings (serving size: 1 cup sauce and 1 cup pasta)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Place eggplant in a large bowl; drizzle with 2 tablespoons oil, tossing well to coat. Arrange eggplant in a single layer on a baking sheet; bake at 425° for 15 minutes, stirring once.

  • Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes (do not brown). Add 1/2 teaspoon salt and garlic, sauté 1 minute. Stir in wine, tomatoes, and bay leaf; bring to a boil. Reduce heat to medium, and cook 20 minutes, stirring occasionally. Stir in eggplant, the remaining 1/4 teaspoon salt, olives, basil, parsley, thyme, and pepper; cook 2 minutes. Serve over hot cooked pasta.

Nutrition Facts

351 calories; calories from fat 29%; fat 11.4g; saturated fat 1.3g; mono fat 6.1g; poly fat 1.2g; protein 8.9g; carbohydrates 53g; fiber 5.6g; iron 3.4mg; sodium 682mg; calcium 91mg.