Macarrão com Molho de Berinjela

Macarrão com Molho de Berinjela is a delightful Brazilian pasta dish featuring a rich, savory eggplant sauce. This healthy and hearty recipe is packed with flavors and nutrients, making it a perfect meal for any occasion.

Ingredients

• Pasta (whole wheat) - 200 grams
• Eggplant - 1 medium (about 300 grams)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Tomato - 2 medium, diced
• Bell pepper (red or yellow) - 1, diced
• Fresh basil - 1/4 cup, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, wash and dice the eggplant into small cubes. Sprinkle with salt and let it sit for about 10 minutes to draw out excess moisture.
3. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
4. Add the diced bell pepper and continue to sauté for another 3-4 minutes until softened.
5. Rinse the salted eggplant under cold water and pat dry. Add the eggplant to the skillet and cook for about 5-7 minutes until it begins to soften.
6. Stir in the diced tomatoes and cook for an additional 5-7 minutes until the sauce thickens and the eggplant is tender.
7. Season the sauce with salt, black pepper, and fresh basil. Mix well and allow to simmer for another 2 minutes.
8. Combine the cooked pasta with the eggplant sauce, tossing gently to coat the pasta evenly.
9. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from whole wheat pasta and eggplant, promoting digestive health.
• Contains healthy fats from olive oil, which can support heart health.

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