Nutrition Facts

Serving Size 195 g

(Approx. 8 Servings)

Amount Per Serving

Calories	400	Calories From Fat	290

% Daily Value*

Total Fat 34 g	52%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 10 mg	3%

Sodium 220 mg	9%

Total Carbohydrate 21 g	7%

Dietary Fiber 3 g	12%

Sugars 3 g

Protein	8 g

Vitamin A 8%	•	Iron 2%

Vitamin C 15%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spaghetti with Eggplant and Mozzarella

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 Lb purple eggplant, diced

1 Tsp salt

1 cup(s) Ottavio Extra Virgin Olive Oil

2 garlic, minced

1 Pt cherry tomatoes, cut in half

16 Oz spaghetti

2 Tbsp Italian parsley, chopped

1 cup(s) shredded mozzarella cheese

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Instructions

Coat eggplant in salt and let pieces drain in a colander 15 to 30 minutes or longer. Dry eggplant well with paper towels, pressing to remove moisture.

In a skillet, heat about 1/2-inch of olive oil and fry the eggplant until it is soft and lightly browned. Remove the eggplant with a slotted spoon and drain on paper towels.

Remove all but 2 tablespoons frying oil and discard the rest.

Add the garlic to skillet over low heat and cook garlic, pressing it into the oil a couple of times. When garlic begins to color on both sides, remove from pan.

Add the tomatoes to the pan and cover. Increase heat to medium-high and cook tomatoes until they fall apart and become saucy, about 8 minutes.

While cooking the tomatoes, cook the spaghetti until al dente in salted, boiling water.

Just before the pasta is done, add eggplant cubes to tomato sauce. Lower heat and cook gently, still covered, another minute or so.

Drain the spaghetti and put it into a warmed serving bowl.

Add eggplant, tomato sauce, Italian parsley and mozzarella to pasta and mix well.

Chef's note: Serve with grated pecorino or ricotta salata.