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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices. | 2. Rinse them, pat them dry, and dice them finely. | 3. Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent. | 4. Add the eggplant and cook, stirring, for 5 minutes. | 5. Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes. | 6. While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done. | 7. Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano. | 8. Serve at once, with more Parmigiano for those who want it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
macaroni	300			-	-	-	-
eggplant	3		sized	-	-	-	-
plum tomato	4		blanched peeled seeded chopped	-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
mozzarella cheese	100		diced	-	-	-	-
basil leaf	10		shredded	-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
parmigiano			grated	-	-	-	-
salt pepper				-	-	-	-

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