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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to gas mark 400°F | 2. You will also need two baking trays measuring 14 x 10 inches. | 3. First of all place the aubergine cubes in a colander, sprinkle them with salt and leave them to stand for half an hour, weighed down with something heavy to squeeze out the excess juices. | 4. Meanwhile, skin the tomatoes by pouring boiling water over them and leaving them for 1 minute, then drain off the water and, as soon as they are cool enough to handle, slip off the skins. | 5. Cut each tomato in half and place the halves on one of the baking trays (cut side uppermost), then season with salt and freshly ground black pepper. | 6. Sprinkle over the chopped garlic, distributing it evenly between the tomatoes, and follow this with a few drops of olive oil in each one. Top each tomato half with half a basil leaf, turning each piece of leaf over to give it a good coating of oil. | 7. Now place the baking tray on the middle shelf of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened. | 8. Meanwhile, drain the aubergines and squeeze out as much excess juice as possible, then dry them thoroughly with a clean cloth and place them in the other baking tray. | 9. Then drizzle 1 tablespoon of the olive oil all over them and place them on the top shelf of the oven, above the tomatoes, giving them half an hour. | 10. Towards the end of the cooking time, cook the pasta. | 11. When the tomatoes and aubergines are ready, scrape them, along with all their lovely cooking juices, into a saucepan and place it over a low heat, then add the cubed Mozzarella and stir gently. | 12. Now drain the pasta, pile it into a warm bowl, spoon the tomato and aubergine mixture over the top and scatter over a few basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	8	ounces		70.3067	15.6716	1.4515	1.2927
tomato	12			393.12	84.9576	19.2192	4.368
aubergine	1		cut	-	-	-	-
garlic clove	2		peeled chopped	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
basil leaf	12			-	-	-	-
basil leaf				-	-	-	-
mozzarella cheese	5	ounces	cut	459.2618	38.5837	19.221	25.3303
salt black pepper			ground	-	-	-	-

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