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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally. | 2. Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm. | 3. Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check. | 4. Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil. | 5. Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	60.0	14.01	1.65	0.15
eggplant	1		diced	-	-	-	-
red pepper	1		cored seeded chopped	1.25	0.2753	0.0584	0.0138
garlic clove	1		chopped	403.4676	0.0	89.7602	2.2667
tomato	2	cans	chopped	80.4198	17.3796	3.9316	0.8936
salt				-	-	-	-
black pepper				-	-	-	-
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
parmesan cheese			cut	-	-	-	-
basil leaf				403.4676	0.0	89.7602	2.2667

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