Pasta with Eggplant Ragu

Pasta with Eggplant Ragu

4 Reviews
From: EatingWell Magazine, April 1998

Earthy eggplant teams up with jarred marinara sauce and bell peppers for a simple pasta sauce. Make it a meal: To round out the meal, just add a green salad and some good crusty bread.

Ingredients 6 servings

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  • 2 teaspoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 eggplant, (1-1 1/4 pounds), diced
  • Salt & freshly ground pepper, to taste
  • 2 cups prepared marinara sauce
  • 1 yellow or red bell pepper, diced
  • 3 tablespoons chopped fresh basil
  • 12 ounces pasta, preferably penne
  • 1/2 cup crumbled feta cheese, or 1/4 cup freshly grated Parmesan cheese

Preparation

  • Active

  • Ready In

  1. Put a large pot of salted water on to boil.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add eggplant and cook, stirring, for 2 minutes more. Season with salt and pepper. Stir in marinara sauce and bring to a simmer. Cover and cook, stirring occasionally, until eggplant is almost tender, about 20 minutes. Add bell pepper and basil; cover and cook for 5 minutes more.
  3. Meanwhile, cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with feta (or Parmesan) and serve.

Nutrition information

  • Per serving: 329 calories; 8 g fat(3 g sat); 10 g fiber; 57 g carbohydrates; 10 g protein; 25 mcg folate; 11 mg cholesterol; 9 g sugars; 0 g added sugars; 541 IU vitamin A; 24 mg vitamin C; 107 mg calcium; 1 mg iron; 499 mg sodium; 217 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 starch, 2 1/2 vegetable, 1/2 fat, 1/2 medium-fat meat

Reviews 4

July 18, 2012
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By: EatingWell User
It was a HIt! It was a simple dish with plenty of fresh Ingredients. In fact it was so easy, I'm going to add it to my meal rotation. I added about 1/2 cup more of the marinara, and am glad I did. I also used Organic spinach ribbons instead of Penne, and only 8oz. instead of the 12oz the recipe called for, and still have a ton of left overs after serving four people. My husband, best-friend and daughter all loved it!
August 21, 2010
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By: EatingWell User
it sounds like a recipe that i will be trying.
August 03, 2010
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By: EatingWell User
made this for dinner , used fresh marinara sauce, all veggies from my garden. Loved it, absolutely will make again!
November 02, 2009
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By: noha.safar
This meal was really simple to make and didn't take much time! A good way to eat eggplants and I can't even begin to count how many times I filled up my plate!