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.
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|Profit Per Serving|
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|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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|olive oil||0 1/2 cups|
|Spanish onion||7.5 lb.||1 1/4 gallons|
|eggplant||9 lb.||2 1/2 gallons|
|garlic||0 1/4 cups|
|balsamic vinegar||1 cups|
|fresh parsley||1 cups|
|fresh basil leaves||0 1/2 cups|
|capers||0 1/2 cups|
|cracked black pepper||2 tbsp.|
|cooked penne pasta||6 lb.||3 gallons|
|Parmesan cheese||5.25 oz.||1 1/2 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.|
|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.|