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Eggplant and Tomato Ragout
Source: dLife

Eggplant, zucchini, tomato, and penne pasta topped with mozzarella cheese.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 347.2
Total Carbs 48.1 g
Dietary Fiber 6.1 g
Sugars 11.2 g
Total Fat 10.3 g
Saturated Fat 4.2 g
Unsaturated Fat 0.6 g
Potassium 0.0 mg
Protein 15.5 g
Sodium 800.2 mg
Dietary Exchanges
1 1/2 Fat , 3 Vegetables , 1 1/2 Meat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Heat a skillet over medium high heat and spray with cooking spray. Cook the bell pepper and onion for 4 minutes.
  2. Add in the eggplant, zucchini, tomatoes, basil, and red pepper flakes and bring to a boil. Decrease the heat, cover, and let simmer for 30 minutes. Stir occassionally.
  3. Cook the pasta according to the directions on the package.
  4. Remove from the heat and mix in the capers and oil. Put the pasta in a bowl and top with vegetables and mozzarella.

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