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Ingredients
- 2 eggplants (approx. 24.5 - 25 oz) cubed (approx. ¾ in.)
- 2 ½ tsp salt divided
- 1 oz extra virgin olive oil plus extra to sauté
- 2 garlic cloves
-
28
oz plum tomatoes ripe, peeled, quartered, deseeded
or 17 ½ oz canned whole tomatoes - 1 pinch sugar
- 4 sprigs fresh basil leaves only, dried and hand torn, divided
- 1 pinch freshly ground black pepper
- 53 oz water
- 10 ½ oz pasta dry, e.g. farfalle (bow tie pasta)
-
3 ½
oz ricotta salata drained
or 3 ½ oz ricotta al forno drained
- Nutrition
- per 1 portion
- Calories
- 302 kcal / 1264 kJ
- Protein
- 10 g
- Fat
- 9 g
- Carbohydrates
- 50 g
- Fibre
- 8 g
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