Recipe by A. Apolskis
"An easy but very yummy pasta recipe with eggplant and kalamata olives."
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onion, finely chopped
carrot, finely chopped
1 (14.5 ounce) can
whole peeled tomatoes
salt and ground black pepper to taste
vegetable oil for frying
eggplant, thinly sliced
tortiglioni (tube-shaped) pasta
pitted Kalamata olives, sliced
grated Grana Padano cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 144
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