Eggplant pasta

Difficulty: 1/5

Preparation and cooking time: 25 minutes

Servings: 4

Cost per serving: $1.30 (total cost: $5.20)

Cost per 2000 kcal: $9.60

Nutrition facts per serving
CALORIES PER SERVING (kcal): 271         (calories in whole recipe: 1084)
Proteins	18%	10.3g	Protein: lysine	14%	0.3g
			Protein: methionine	16%	0.1g
			Protein: isoleucine	22%	0.4g
Carbohydrates	44%	57.6g	Fibers	26%	10.0g
			Net carbs	n/a	47.6g
			Sugars	n/a	10.1g
Fats	4%	2.8g	Omega-3	4%	0.1g
			Omega-6	4%	0.7g
			Saturated fats	n/a	0.4g
Vitamin B1	29%	0.4mg	Vitamin B2	15%	0.2mg
Vitamin B3	34%	5.5mg	Vitamin B5	12%	0.6mg
Vitamin B6	25%	0.3mg	Folate	21%	643.1μg
Vitamin A	3%	32.1μg	Vitamin C	14%	13.1mg
Vitamin E	7%	1.1mg	Vitamin K	13%	16.4μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	5%	50.0mg	Copper	54%	0.5mg
Iron	40%	3.2mg	Magnesium	25%	103.6mg
Manganese	87%	2.0mg	Phosphorus	31%	223.0mg
Potassium	13%	651.4mg	Selenium	83%	46.0μg
Zinc	10%	2.1mg	Sodium to taste

Ingredients:

• 500g whole-wheat pasta
• 1 cubed medium sized eggplant
• 1 diced onion
• 10-12 sliced sun-dried tomatoes
• 1 handful sliced cherry tomatoes
• 1 cup fresh arugula
• Salt to taste
• Black pepper

Instructions:

• In a medium pot, add the onion, the eggplant, the sun-dried tomatoes, the cherry tomatoes, and some salt and black pepper, with a little bit of water to steam until the eggplant is cooked and the sun-dried tomatoes are soft, and most of the water has evaporated.
• Turn off the heat and mix in the arugula, stirring to lightly cook the arugula.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Mix the pasta and the eggplant-tomato sauce together, adjusting for seasoning.

Serving:

Serve the pasta in a plate. You can add more fresh cherry tomatoes and arugula on top for freshness. You can squeeze in some lemon juice for acidity.