Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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




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

about 2 cups
449 calories; protein 13.5g; carbohydrates 62.1g; dietary fiber 12.2g; sugars 10g; fat 19.2g; saturated fat 3.8g; cholesterol 8.3mg; vitamin a iu 1374.2IU; vitamin c 21mg; folate 93.7mcg; calcium 108.7mg; iron 3.6mg; magnesium 125.9mg; potassium 840.8mg; sodium 392.4mg.

3 fat, 3 starch, 1 1/2 vegetable, 1/2 medium-fat protein