Spaghetti Alla Norma

VegetarianDairy
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Ingredients

  • 2 tablespoons olive oil ⓘ
  • 3 garlic cloves, minced ⓘ
  • 1 1/2 lbs coarsely chopped peeled tomatoes (about 2 cups) ⓘ
  • 1 teaspoon salt ⓘ
  • 1 lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups) ⓘ
  • 1/4 cup thinly sliced fresh basil ⓘ
  • 3/4 lb uncooked spaghetti ⓘ

Instructions

  1. Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.
  2. Add tomato and salt; cook 15 minutes or until liquid has evaporated.
  3. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.
  4. Stir in basil; set aside.
  5. Cook pasta in boiling water 9 minutes; drain.
  6. Toss with sauce and cheese.
  7. Serve immediately.

Nutrition & Diet Analysis (per serving)

454 kcal 23% DV
Protein Fat Carbs

Macronutrients

Protein 14.1g 28% DV
Total Fat 35.2g 45% DV
Carbs 27g 10% DV
Fiber 10.9g 39% DV
Sugar 3.4g 7% DV

Electrolytes

Sodium 10085.8mg 100% DV
Potassium 811.5mg 17% DV
Cholesterol 16mg 5% DV

Vitamins & Minerals

Vitamin A 89.3mcg 10% DV
Vitamin C 7.5mg 8% DV
Vitamin D 0.2mcg 1% DV
Calcium 751.5mg 58% DV
Iron 23.7mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

tomato mozzarella cheese eggplant garlic fresh basil olive oil salt

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