Sicilian Pasta with Eggplant, Bell Pepper and Tomatoes
Delicious veggie loaded Sicilian pasta with eggplant, bell pepper, tomatoes and fresh basil.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Italian
Ingredients
Scale
- 180g short pasta
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 can chopped tomatoes
- 1/2 tsp dried oregano
- salt and black pepper to taste
- olive oil for cooking
- fresh basil for garnishing
Instructions
- Heat olive oil in a large shallow pan oven medium heat.
- Sauté onion until soft and translucent. Stir in garlic and cook for a minute. Then add diced eggplant and bell pepper. Cook for few more minutes. Finally add tomatoes and oregano and let the sauce simmer for 15 minutes until it thickens.
- Meanwhile cook your pasta 1 minute less than it’s written on a package or until al dente.
- Season the sauce with salt and black pepper and taste. Adjust the seasoning if needed.
- Drain the pasta and add it to the pan. Mix everything well and switch off the heat.
- Serve with fresh basil and more cracked black pepper.
Nutrition
- Calories: 504
- Sugar: 14.6g
- Sodium: 114mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 86.2g
- Fiber: 17.1g
- Protein: 20.1g
- Cholesterol: 0mg