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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F Trim and discard the top and bottom of the eggplant and cut the remainder into small cubes. | 2. Peel the onion and chop finely. Cut the red pepper in half, deseed and slice into small pieces. | 3. Place the prepared vegetables in a medium-sized roasting tin with the garlic. Stir in the olive oil, paprika and 4 tbsp cold water. Roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking. | 4. When the vegetables are soft and golden, stir in the Napoletana Sauce and parsley, and season well. Return to the oven for a further 10 minutes to heat through. Meanwhile, cook the pasta according to the pack instructions. Drain the pasta, then stir into the sauce. Serve with a crisp green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		washed	-	-	-	-
onion	1			60.0	14.01	1.65	0.15
red pepper	1		washed	1.25	0.2753	0.0584	0.0138
garlic clove	1		crushed	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
pasta sauce	14	ounces		357.2036	50.4054	17.3442	9.4461
flat leaf parsley	3	tablespoons	chopped	-	-	-	-
black pepper			ground	-	-	-	-
pasta	1			19.5611	2.8349	0.4366	0.6549

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