Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 onion, finely chopped
- •1 carrot, finely chopped
- •1 (14.5 ounce) can whole peeled tomatoes
- •0.5 teaspoon white sugar
- •salt and ground black pepper to taste
- •0.5 cup vegetable oil for frying
- •1 eggplant, thinly sliced
- •10 ounces tortiglioni (tube-shaped) pasta
- •2 tablespoons pitted Kalamata olives, sliced
- •2 tablespoons grated Grana Padano cheese
- •2 tablespoons mayonnaise
Instructions
- Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
- Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
- Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.
Nutritional Facts
Per 4 servings
- Calories: 432
- Carbohydrate: 63g
- Fat: 16g
- Fiber: 5g
- Protein: 12g
- Sugar: 9g
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