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Eggplant (Aubergine) and Pancetta Penne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)622.7949
Energy (kCal)4648.8605
Carbohydrates (g)358.4154
Total fats (g)61.7573
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pan saute pancetta in olive oil for 3 minutes. | 2. Add diced onions and saute for another 10 minutes until onions are translucent. | 3. Add minced garlic and saute another minute. | 4. In a second pan deep fry eggplant cubes in oil(vegetable or canola) for about 15-18 minutes until golden brown. | 5. Add canned tomatoes to the first pan and break up tomatoes into rough chunks. Let simmer about 15 minutes. | 6. Boil penne pasta till al dente. | 7. Add penne and eggplant into sauce and mix well. | 8. Serve with grated parmesan cheese on top and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 1 diced 64.0 14.944 1.76 0.16
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    pancetta 100 diced 2521.6667 0.0 561.0 14.1667
    italian plum tomato 1 can 2521.6667 0.0 561.0 14.1667
    eggplant 1 diced - - - -
    penne pasta 1 lb 1691.7638 340.496 59.4625 6.8856
    italian seasoning 3 tablespoons 2521.6667 0.0 561.0 14.1667
    salt pepper 2521.6667 0.0 561.0 14.1667
    parmesan cheese - - - -

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



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