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Prep Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundeggplant, unpeeled and cubed (1-inch)1pintcherry tomatoes1smallred onion, cut into 8 wedges¼teaspoonsalt¼teaspooncrushed red pepper4tablespoonsextra-virgin olive oil, divided8ouncesfusilli2tablespoonschopped fresh flat-leaf parsley2tablespoonschopped fresh mint2tablespoonschopped fresh basil2tablespoonsbalsamic vinegar1teaspoonsugar¾cupcrumbled feta cheese¼cuppitted Kalamata olives, quartered2tablespoonstoasted pine nuts
Cook Mode(Keep screen awake)
Ingredients
1poundeggplant, unpeeled and cubed (1-inch)
1pintcherry tomatoes
1smallred onion, cut into 8 wedges
¼teaspoonsalt
¼teaspooncrushed red pepper
4tablespoonsextra-virgin olive oil, divided
8ouncesfusilli
2tablespoonschopped fresh flat-leaf parsley
2tablespoonschopped fresh mint
2tablespoonschopped fresh basil
2tablespoonsbalsamic vinegar
1teaspoonsugar
¾cupcrumbled feta cheese
¼cuppitted Kalamata olives, quartered
2tablespoonstoasted pine nuts
DirectionsPreheat oven to 450 degrees F. Toss eggplant, tomatoes, onion, salt, crushed red pepper and 2 tablespoons oil together on a rimmed baking sheet. Spread in an even layer and roast until browned and tender, about 20 minutes.Meanwhile, cook pasta according to package directions. Drain.Toss the pasta and vegetables in a large bowl with parsley, mint, basil, vinegar, sugar and the remaining 2 tablespoons oil. Sprinkle with feta, olives and pine nuts. Serve immediately.Originally appeared: EatingWell.com, May 2020
Directions
Preheat oven to 450 degrees F. Toss eggplant, tomatoes, onion, salt, crushed red pepper and 2 tablespoons oil together on a rimmed baking sheet. Spread in an even layer and roast until browned and tender, about 20 minutes.Meanwhile, cook pasta according to package directions. Drain.Toss the pasta and vegetables in a large bowl with parsley, mint, basil, vinegar, sugar and the remaining 2 tablespoons oil. Sprinkle with feta, olives and pine nuts. Serve immediately.
Preheat oven to 450 degrees F. Toss eggplant, tomatoes, onion, salt, crushed red pepper and 2 tablespoons oil together on a rimmed baking sheet. Spread in an even layer and roast until browned and tender, about 20 minutes.
Meanwhile, cook pasta according to package directions. Drain.
Toss the pasta and vegetables in a large bowl with parsley, mint, basil, vinegar, sugar and the remaining 2 tablespoons oil. Sprinkle with feta, olives and pine nuts. Serve immediately.
Originally appeared: EatingWell.com, May 2020
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Nutrition Facts(per serving)507Calories26gFat58gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
