Farfalle With Oven-Dried Tomatoes And Eggplant
Updated October 1, 2015
- Total Time
- 25 minutes, plus standing time
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Ingredients
4 cups eggplant, cut into ⅓-inch cubes
1 ½ teaspoons salt, plus more to taste
Olive oil spray
1 pound farfalle
2 cups oven-dried tomatoes (see recipe) (replace rosemary and orange oils with 2 ½ teaspoons extra-virgin olive oil and follow directions), cut lengthwise into th
1 cup fresh basil leaves, cut across into thin strips
⅓ cup crumbled ricotta salata or feta cheese
3 teaspoons olive oil
2 teaspoons dried thyme
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
94 grams carbs; 11 milligrams cholesterol; 533 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 7 grams fiber; 684 milligrams sodium; 18 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the eggplant on a layer of paper towels. Sprinkle with 1 ½ teaspoons salt. Cover with paper towels and let stand for 1 ½ hours. Pat the eggplant dry.
- Step 2
Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
- Step 3
Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.
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