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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt. | 2. Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely. | 3. Heat oil in heavy large skillet over low heat. | 4. Add garlic and stir 30 seconds. | 5. Add parsley and stir 30 seconds. | 6. Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes. | 7. Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes. | 8. Stir in olives, capers and chili; cook 3 minutes; remove chili. | 9. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce. | 10. Stir in bechamel and heat through. | 11. Sprinkle with basil and serve. | 12. Italian Bechamel Sauce:. | 13. Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes. | 14. Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat. | 15. Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce. | 16. Return mixture to saucepan and whisk until smooth. | 17. Place plastic wrap on surface to prevent skin from forming. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
salt				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
parsley	1 1/2	1/2	minced	2.052	0.3608	0.1693	0.045
tomato	1 1/2	cups	peeled seded chopped	62.1	13.77	3.24	0.54
red bell pepper	2/3	cup	chopped	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
white wine	1/2	cup		-	-	-	-
green olive	1/3	cup	pitted	-	-	-	-
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
hot red chili pepper	1			-	-	-	-
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
chicken broth	3/4	cup	heated	58.59	1.4175	8.3538	1.9656
egg yolk	1			54.74	0.6103	2.6962	4.5118
parmesan cheese	1 1/2	1/2	grated	444.0	48.0	48.0	6.0

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