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    You are in: Home / Recipes / Roasted Tomato and Eggplant Pasta Recipe
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    Roasted Tomato and Eggplant Pasta

    Average Rating:

    2 Total Reviews

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    • on April 06, 2009

      This was good, but I'm sure that it would have been better in the summer when the tomatoes are at their best. I added some extra garlic and some chili flakes to spice it up a bit. After plating, I sprinkled with a little feta cheese just to give it that little "extra" something. It's a good basic recipe, but like the other reviewer said, it has plenty of room for personal tweaking.

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    • on March 23, 2009

      We liked this recipe, but it felt like there was something missing (maybe because my produce wasn't super high quality.) I added some red pepper flakes to the garlic and oil and that gave it a little kick, but it still needed some depth. I think if I try this again, I will add some oregano and dried basil to the oil and garlic. I think with some tweaking for personal taste this will become a regular occurrence at our house. Thanks Bel^!

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    Nutritional Facts for Roasted Tomato and Eggplant Pasta

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.4
     
    Calories from Fat 45
    16%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 13.3 mg
    0%
    Total Carbohydrate 53.9 g
    17%
    Dietary Fiber 11.6 g
    46%
    Sugars 7.5 g
    30%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    prosciutto

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