EGGPLANT CAMPANATA WITH PENNE

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Nutrition Facts
Serving Size
1 SERVING (1-1/3 CUP SAUCE OVER 2 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

100 min.

Serving & Size

1 SERVING (1-1/3 CUP SAUCE OVER 2 CUP PASTA)

Yields

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!

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/3 CUP SAUCE OVER 2 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%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 0 1/2  cups
Spanish onion, sliced 8 lb. 1 1/4  gallons
eggplant, peeled, diced 9 lb. 2 1/2  gallons
garlic, peeled, chopped 0 1/4  cups
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.
Made With:

Beverages

V8® 100% Vegetable Juice

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Weight Measure
V8® 100% Vegetable Juice, 46 oz container cans
balsamic vinegar cups
fresh parsley, chopped cups
fresh basil leaves, shredded 0 1/2  cups
capers 0 1/2  cups
cracked black pepper tbsp.
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.
Weight Measure
cooked penne pasta 6 lb. gallons
Parmesan cheese, shaved 5 oz. 1 1/2  cups
3. Serve over hot cooked pasta and 1 Tbsp. freshly shaved parmesan.
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