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Anelletti Pasta Eggplant Boats

yield: 4 total time: 75 minutes
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Ingredients

  • 6 1/3 ounces pasta anelletti, 6.5oz
  • 2 eggplants large
  • 10 cherry tomatoes you can omit these
  • 1 1/4 cups tomato passata 10oz I used Mutti
  • 2 garlic cloves peeled
  • 1 1/3 cups cheese primo sale, 5oz or ricotta salata or feta
  • parmigiano or grana grated - as required
  • 1 teaspoon peperoncino flakes, optional
  • 3 tablespoons extra virgin olive oil you may need more as eggplant absorbs the oil
  • salt for pasta and to taste
  • black pepper to taste
  • basil leaves for presentation
  • breadcrumbs as required

Nutrition

  • Calories : 560 calories
  • Carbohydrate : 67 grams
  • Cholesterol : 40 milligrams
  • Fat : 25 grams
  • Fiber : 12 grams
  • Protein : 22 grams
  • SaturatedFat : 10 grams
  • Sodium : 870 milligrams
  • Sugar : 13 grams
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