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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare pasta according to its package directions, omitting salt and fat. | 2. Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. | 3. When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish. | 4. Chop chili pepper. | 5. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. | 6. Add tomatoes and chopped chili pepper. | 7. Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens. | 8. Remove from heat; stir in salad greens and thyme. | 9. Season to taste with salt and pepper if desired. | 10. Drain pasta; transfer to two serving plates and top with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	6	ounces		151.3	0.0	33.66	0.85
ancho chile	1		dried	151.3	0.0	33.66	0.85
eggplant	1	cup	diced unpeeled	20.5	4.8216	0.8036	0.1476
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
yellow onion	1		chopped	-	-	-	-
yellow bell pepper	1		chopped	151.3	0.0	33.66	0.85
garlic clove	3		sliced	151.3	0.0	33.66	0.85
tomato	2	cans	stewed undrained chopped	124.1379	27.5262	6.4768	1.0795
mesclun	1	cup		151.3	0.0	33.66	0.85
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.