Bucatini with Eggplant and Roasted Peppers

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12 Ingredients

2 large yellow bell peppers
1 small eggplant, peeled and cut into 1/2-inch cubes (about 3/4 pound)
1 cup water
2 tablespoons extravirgin olive oil, divided
2 tablespoons minced fresh oregano
2 tablespoons capers
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 plum tomatoes, seeded and chopped
12 ounces bucatini or linguine
3/4 cup (3 ounces) grated ricotta salata or Romano cheese

Preparation Instructions on My Recipes

Nutrition

361

18% daily value

servings

high-fiber, vegetarian

Fat 

15%

10
                 
Saturated

17%

3
                 
Trans

-

0
                 
Monounsaturated

-

5
                 
Polyunsaturated

-

1
                 
Carbs 

19%

56
                 
Carbs (net)

-

50
                 
Fiber

25%

6
                 
Sugars

-

6
                 
Sugars, added

-

0
                 
Protein

28%

14
                 
Cholesterol

5%

15
                 
Sodium

20%

476
                 
Calcium

22%

220
                 
Magnesium

16%

69
                 
Potassium

14%

638
                 
Iron

13%

2
                 
Zinc

14%

2
                 
Phosphorus

39%

270
                 
Vitamin A

6%

50
                 
Vitamin C

170%

153
                 
Thiamin (B1)

11%

0
                 
Riboflavin (B2)

12%

0
                 
Niacin (B3)

16%

3
                 
Vitamin B6

28%

0
                 
Folate equivalent (total)

15%

61
                 
Folate (food)

-

61
                 
Folic acid

-

0
                 
Vitamin B12

7%

0
                 
Vitamin D

19%

3
                 
Vitamin E

11%

2
                 
Vitamin K

20%

24
                 
Sugar alcohols

-

0
                 
Water

-

246

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