The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.

Adam Dolge
Source: EatingWell Magazine, July/August 2019


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil. Preheat grill to medium-high.

  • Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.

  • Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.

  • Meanwhile, cook pasta according to package directions. Drain.

  • Serve the tomato mixture on the pasta. Sprinkle with cheese.

Nutrition Facts

448.6 calories; protein 13.5g 27% DV; carbohydrates 62.1g 20% DV; exchange other carbs 4; dietary fiber 12.2g 49% DV; sugars 10g; fat 19.2g 30% DV; saturated fat 3.8g 19% DV; cholesterol 8.3mg 3% DV; vitamin a iu 1374.2IU 28% DV; vitamin c 21mg 35% DV; folate 93.7mcg 23% DV; calcium 108.7mg 11% DV; iron 3.6mg 20% DV; magnesium 125.9mg 45% DV; potassium 840.8mg 24% DV; sodium 392.4mg 16% DV.

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Rating: 5 stars
This recipe was a hit. My wife is a nutritionist and we are always trying to find healthy tasty meals. I made this for dinner tonight and she had no idea that the flavors could blend together so well. I added another 1/4 cup of feta because it seemed like there were so many noodles. I also omitted the salt which for us worked fine. Others not focusing on low sodium might want to include the salt. Read More