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. Source: EatingWell Magazine, July/August 2019

Adam Dolge


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

449 calories; 19.2 g total fat; 3.8 g saturated fat; 8 mg cholesterol; 392 mg sodium. 841 mg potassium; 62.1 g carbohydrates; 12.2 g fiber; 10 g sugar; 13.5 g protein; 1374 IU vitamin a iu; 21 mg vitamin c; 94 mcg folate; 109 mg calcium; 4 mg iron; 126 mg magnesium;

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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