Ways to Navigate Body Image Struggles During a Pandemic
|Pasta with Tomato and Roasted Eggplant|
2 large eggplants, or four smaller Japanese eggplants
3 tablespoon olive oil
1 pound pasta (rotini, gemelli, penne, macaroni, etc.)
1 onion, chopped
6 cloves garlic, chopped
2 1/2 cups diced tomatoes (or one 15 1/2 ounce can diced tomatoes)
Pinch of red pepper flakes
1 1/2 cups fresh basil, chopped
1/2 pound ricotta cheese
1/2 teaspoon salt
Pinch of freshly ground black pepper
1. Preheat the oven to 400 degrees F. Cut the eggplant in 1/2 inch cubes. Toss them with 2 tablespoons of the olive oil in a large bowl until they are coated. Season with salt and pepper to taste. Place them on a baking sheet and roast for 25 minutes, until they are soft.
2. Meanwhile, bring a large pot of salted water to boil. Cook the pasta until it is al dente (lower end of time allotted on the box).
3. While the pasta is cooking, heat a large skillet to medium. Pour in the other 1 tablespoon of the olive oil. Add the onion and sauté until starting to turn golden, about 8-10 minutes. Add the garlic, cook for 1 minute.
4. Dump the roasted eggplant into the skillet along with the diced tomato, red pepper flakes, basil. Bring the mixture to a simmer, and season with kosher salt and pepper, tasting till the balance is right. Then add the pasta and ricotta cheese. Toss until the pasta is coated, and serve.
Serving Size: 1/4 of recipe
Nutrition Information per Serving: 443 calories, 19 grams total fat, 6 grams of saturated fat, 58 grams carbohydrate, 17 grams fiber, 14 grams protein, 361 milligrams sodium, 1094 milligrams potassium, 14 grams sugar
Recipe adapted from: