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Farfalle with Roast3ed Eggplant is for Lunch.

Farfalle with Roast3ed Eggplant takes 20 minutes to prepare.

Farfalle with Roast3ed Eggplant takes 60 minutes to cook.

Farfalle with Roast3ed Eggplant makes 1 servings.

The ingredients for Farfalle with Roast3ed Eggplant are:

1.75 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 small (4" long) Banana Peppers
4 tbsp Extra Virgin Olive Oil
1 tsp Kosher salt, coarse, Morton (by BLUEJEAN_GIRL)
8 serving Barilla Farfalle (BowTie) pasta (2 oz. / 56gr)
2 clove Garlic
2 tsp crushed red pepper flakes (by TORI7HARRISON)
28.6 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
28 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g
1 tbsp Parmesan Cheese, grated
4 leaves Basil

Here is how you make Farfalle with Roast3ed Eggplant:

*Preheat oven to 450 *Toss cubed eggplant with EVOO, layout on baking sheet and roast until golden, turning. About 30-40 min*Cook pasta al dente*Grate tomato over skillet with box grater, getting all pulp into pan*Add minced garlic and red pepper flakes with 1 tbsp oil to tomatoes and simmer*add cooked pasta, capers and butter. cook until butter is melted. Turn off flame, add eggplant and cheese. drizzle with EVOO and basil chiffonadeServing Size: 4 ServingsNumber of Servings: 1Recipe submitted by SparkPeople user DYNOCOLCTR.

The nutritional information for Farfalle with Roast3ed Eggplant is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,594.8

• Total Fat: 90.0 g
• Cholesterol: 64.0 mg
• Sodium: 3,248.3 mg
• Total Carbs: 400.2 g
• Dietary Fiber: 42.3 g
• Protein: 69.2 g

The dietary needs meet for Farfalle with Roast3ed Eggplant is Vegetarian