Pasta with sautéed eggplants and a tomato sauce.
This recipe is at its best if made with «mozzarella di bufala», a fresh soft cheese made from the milk of the black water buffalo. It can be found in the Italian markets.
2 | aubergines / eggplants, small size, diced into 1 cm pieces | 360 g | |
1 | red onions, coarsely chopped | 150 g | |
2 cloves | garlic, crushed | ||
1 | dried chili peppers, minced | 0.4 g | |
1/4 cup | olive oil | 65 mL | |
60 g | pancetta, or bacon, diced into small pieces | ||
3 cups | canned tomatoes (diced) | 750 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
320 g | pipe rigate, shells, or other short cut pasta | 5 cups | |
1/4 cup | pasta cooking water | 65 mL | |
2 1/2 tbsp | Parmesan cheese, grated | 8 g | |
3 | bocconcini / fresh mozzarella, "bufala" type, if available | 170 g | |
2 tsp | dried oregano | 1 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (530 g)
Amount % Daily Value |
Calories 600 |
Fat 24 g 38 % |
Saturated
8.8 g
46 % |
Cholesterol 30 mg |
Sodium 730 mg 30 % |
Carbohydrate 74 g 25 % |
Fibre 8 g 30 % |
Sugars 8 g |
Net Carbs 66 g |
Protein 23 g |
Vitamin A 44 % |
Vitamin C 41 % |
Calcium 21 % |
Iron 22 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | 2 |
Meat and Alternatives | 1 ½ |
Fats | 4 ½ |