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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. rigatoni pasta
- 4 Tbsp. extra virgin olive oil
- 1 eggplant (large, cubed)
- 10 sun dried tomatoes (large, chopped)
- 15 olives (infornate, pitted and chopped)
- 2 dried chile peppers (crushed, optional)
- 2 cloves garlic (chopped)
- 25 oz. tomato puree
- salt
- 12 oz. grated mozzarella (freshly)
- cheese (Smoked scamorza, as much as desired, roughly chopped)
- cheese (Freshly grated Parmigiano, for sprinkling)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium1840mg77% |
| Potassium1460mg42% |
| Protein34g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber9g36% |
| Sugars15g |
| Vitamin A35% |
| Vitamin C45% |
| Calcium60% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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