Name: Gemelli with Eggpplant and Tomato
Prep time: 25 min
Cook time: 25 min
Total time: 65 min
Ingredients: 1 handful basil leaves; 2 large globe eggplants (I used 1 eggplant, which yielded about 3 cups of diced eggplant weighing about 9.5oz); sherry vinegar; red pepper flakes; 1/2 lb. ricotta salata cheese (I used no cheese, but served grated Parmigiano Reggiano on the side.); olive oil; 1 lb. penne (I used 1 cup of Gemelli pasta but use whatever you like); 1 handful parsley leaves (I used only basil); 1 onion, peeled and thinly sliced (about 2 cups sliced); 2 cloves garlic, minced; kosher salt; 2 cups tomato sauce (I used 1 cup of this sauce)

Milk

Wheat

Vegetarian

Fresh Vegetables

gram

fresh basil

Globe Eggplant

Vinegar

milliliter

sherry vinegar

Seasonings

red pepper flakes

Cheese

ricotta salata cheese

Oils

olive oil

Pastas & Noodles

penne pasta

fresh parsley

onion

garlic

salt

Pasta Sauces

tomato sauce

Potassium

Minerals

Saturated Fat

Iron

Dietary Fiber

Carbohydrates

Protein

Calcium

Vitamin A

Vitamins

Calories

Vitamin C

Sodium

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Cholesterol

Sugar

Beta-cryptoxanthin

Lycopene

Choline

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Selenium

Gemelli with Eggpplant and Tomato

Produce

Condiment & Toppings

Baking Goods

Dairy

Pasta, Sauces, Grain

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