EGGPLANT CAMPANATA WITH PENNE

EGGPLANT CAMPANATA WITH PENNE

Nutrition Facts

Serving Size
24 CUP PASTA
Amount Per Serving
Calories 366
% Daily Value
Total Fat 7.7g
12%
Saturated Fat 1.8g
9%
Cholesterol 5mg
2%
Sodium 481mg
20%
Total Carbohydrate 63g
21%
Dietary Fiber 9.2g
37%
Protein 12.3g
25%
Vitamin A 39%
Vitamin C 81%
Calcium 13%
Iron 14%
Total Time
Serving & Size

24 CUP PASTA

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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!

Recipe Yields:

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Ingredients Weight Measure
Instructions
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.
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