A new and exciting way to enjoy Pasta while getting your vegetables. Roasted eggplant to serve over pasta, seasoned with parsley, basil, capers and pepper. A must for any eggplant lover who wants a satisfying meal!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|1. In large rondo heat ¼ cup oil. Add onion and sauté 6-8 minutes or until glazed. Add remaining oil, eggplant and garlic and cook 10-12 minutes.|
|2. Add V-8 Juice, and balsamic vinegar and bring to a boil. Reduce heat and simmer for 45-50 minutes or until eggplant has started to break down and liquid has reduced slightly. Add parsley, basil, capers and pepper.|
|3. Serve over hot cooked pasta and 1 Tbsp. freshly shaved parmesan.|