Do Ahead or Delegate: Quarter and slice the onion, cook the pasta and stir tossed with a little oil to prevent sticking, dice the tomatoes and eggplant (the eggplant may turn a little brown as it oxidizes, but that’s okay since it will turn brown while cooking), grate the cheese if necessary and refrigerate, or prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Sauté 1 tsp. minced garlic with the onions, stir about 1 Tbsp. fresh lemon juice into the sauce with the capers, and top the dish with feta cheese instead of the Parmesan.
Tip: Unbelievably, approximately 25 – 40 percent of food in the United States goes to waste. There are many strategies we can use to reduce food waste. One is to buy “funny fruit”. This refers to the fruits and veggies that are thrown out because their color, size, or shape may be a little “off”. Choosing to buy this perfectly tasty produce at the grocery store or farmer’s market makes use of food that might otherwise go to waste.
Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 5g, 8%; Saturated Fat: 1g, 5%; Cholesterol: 0mg, 0%; Sodium: 280mg, 12%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 5g, 20%; Sugar: 5g; Protein: 10g
Like this recipe? Check out The Scramble’s family-friendly meal plans to see just how simple getting dinner on the table can be!