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Title:   Perciatelli with Roasted Tomatoes and Eggplant

Nutrition facts

Serving Size 1/4 recipe
Amount per serving
Calories 642 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 13g 20%
  Saturated Fat 0g 0%
Cholesterol 8mg 3%
Sodium 527mg 22%
Total Carbohydrates 108g 36%
  Dietary Fiber 11g
Protein 25g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 4
Perciatelli is a long, tubular pasta; spaghetti may be substituted.
1medium eggplant(1 pound), cut into 1/2-inch dice
2tablespoons olive oil
3/4teaspoon salt, plus more for pasta water
1/2teaspoon freshly ground black pepper
8plum tomatoes(about 1 1/4 pounds), cored and quartered lengthwise
1pound cherry tomatoes, stems removed
6cloves garlic, unpeeled
2red bell peppers
2yellow bell peppers
2tablespoons red-wine vinegar
1/4teaspoon cayenne pepper
1pound perciatelli
1cup loosely packed fresh basil leaves
1ounce Parmesan cheese, for garnish (optional)
 1.   Preheat oven to 400°. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until brown and tender, about 40 minutes; roast garlic and tomatoes until garlic is soft and tomatoes are shriveled, about 30 minutes. When cool enough to handle, squeeze soft garlic from cloves.
 2.   Meanwhile, place peppers over a gas burner with a high flame; roast until charred on all sides, turning as needed, about 5 minutes. Transfer to a metal bowl; cover with plastic wrap for 20 minutes. Using a paper towel, rub charred skin off peppers. Remove and discard seeds and stems. Place 1 red and 1 yellow pepper, and any liquid collected in bowl, in the bowl of a food processor. Add roasted garlic, plum tomatoes, vinegar, cayenne, remaining tablespoon olive oil, and remaining 1/2 teaspoon salt and 3/8 teaspoon pepper; process until smooth. Cut remaining peppers into 1/4-inch-thick strips; set aside
 3.   Fill a large stockpot with salted water; bring to a boil. Place pasta in water; boil until pasta is al dente, about 11 minutes. Drain in a colander; transfer to a serving bowl. Pour purée over pasta; toss to combine. Add basil, roasted eggplant, cherry tomatoes, and reserved pepper strips; toss. Serve garnished with grated Parmesan cheese, if desired.
  Per serving: 642 calories, 13 g fat, 8 mg cholesterol, 108 g carbohydrate, 527 mg sodium, 25 g protein, 11 g dietary fiber.
WW Points: 13
Cal: 642 ; Fat: 13 ; Fiber: 4

Why is the fiber lower than what the nutritional information says?
Weight Watchers modified the point system plan, where you can only count 4 grams of fiber for any food item, and the rest is ignored.  This modification was because people were abusing it and eating high fiber foods in order to make the points seem lower.

last edit by blozzom, 9/27/2006 9:46:29 AM

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Meals, Entrees, and Sidedishes   Pasta   RECIPES  

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