16 Ingredients
  • 6 cups (1/2-inch) cubed eggplant (about 1 pound)
  • 1 1/2 teaspoons kosher salt, divided
  • Cooking spray
  • 1 ounce pancetta, chopped
  • 2 cups thinly sliced onion
  • 1 tablespoon extravirgin olive oil
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon crushed red pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • 16 ounces uncooked penne (tube-shaped pasta)
  • 1 cup (4 ounces) shredded fontina cheese
  • 1 (3-inch) piece French bread baguette (2 ounces)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
Nutrition
285
14% daily value
12 servings
                                       
                                            balanced
     

Fat

14% 9

Saturated

17% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

13% 39

Carbs (net)

- 35

Fiber

17% 4

Sugars

- 6

Sugars, added

- 0

Protein

22% 11

Cholesterol

5% 16

Sodium

18% 433

Calcium

15% 153

Magnesium

10% 41

Potassium

8% 365

Iron

7% 1

Zinc

12% 1

Phosphorus

25% 175

Vitamin A

6% 52

Vitamin C

13% 11

Thiamin (B1)

41% 0

Riboflavin (B2)

11% 0

Niacin (B3)

11% 2

Vitamin B6

17% 0

Folate equivalent (total)

9% 35

Folate (food)

- 30

Folic acid

- 3

Vitamin B12

9% 0

Vitamin D

1% 0

Vitamin E

5% 1

Vitamin K

5% 6
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