Eggplant Pappardelle with Tomato, Oregano, and Mozzarella

1. 1

   Place the eggplant slices in a colander and sprinkle with enough salt to lightly coat; let drain for about 10 minutes. Rinse the eggplant and pat dry with paper towels. Cut the eggplant into cubes.

2. 2

   Bring a large pot of lightly salted water to a boil. Cook the pappardelle at a boil until slightly firm to the bite, about 10 to 11 minutes; drain.

3. 3

   Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir the eggplant, adding more oil if it becomes dry, until browned, 5 to 10 minutes. Transfer the eggplant to a bowl, keeping the oil in the skillet.

4. 4

   Heat the remaining oil in the same skillet; cook and stir the onion and the garlic until golden, about 10 minutes. Return the eggplant to the skillet and season with oregano; cook and stir for 1 minute more.

5. 5

   Stir the tomatoes, vinegar, salt, sugar, and black pepper into the eggplant mixture; cover the skillet and simmer the sauce until the eggplant is softened, about 10 minutes. Toss the sauce with the pasta in a bowl; top with the mozzarella cheese and basil.

• Calories 568.13 kcal High
• Protein 20.75 g Good Source
• Carbs 74.7 g Moderate
• Total Fat 21.25 g High
• Saturated Fat 7.52 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 40.25 mg Moderate
• Sodium 411.68 mg Moderate
• Fiber 9.77 g Good Source
• Sugar 13.03 g High
• Added Sugar 0.0 g Low Source
• Calcium 395.28 mg Good Source
• Iron 2.96 mg Moderate
• Potassium 704.92 mg Moderate
• Vitamin A 151.9 mcg_rae Moderate
• Vitamin C 14.66 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷