Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten free pasta for this recipe if you have Celiac disease.


"When I was alone, I lived on eggplant, the stove top cook's strongest ally...."
-Laurie Colwin, Author

The refrigerator light goes on...

The key to this recipe is cooking the eggplant long enough that the inside is creamy and the skin is slightly browned with a roasted flavor. Just as the eggplant seems to be getting soft is the time to start the pasta water.


Fettuccine with Roasted Eggplant and Broccoli

Servings: 2 | Serving size: 2 ounces pasta with veggies

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does not make very good leftovers.

Making more than 6 servings requires two skillets.

2 8 ounce eggplants
8 ounces broccoli
1 cup water
spray olive oil
3 quarts water
4 ounces whole wheat or gluten-free fettuccine
1 Tbsp olive oil
1 clove garlic (minced)
1 Tbsp pinenuts
1 tsp lemon zest
2 Tbsp balsamic vinegar
1/4 tsp salt
fresh ground black pepper
2 Tbsp flat leaf parsley
1 ounce aged gruyere (Asiago or other hard cheese will do)

Cut the eggplant lengthwise and then cut each piece lengthwise again. Cut the quartered eggplant across so that you have "cubes" about 1 inch big.

Cut the broccoli so that each floweret has a long tapered stem.

Preheat the oven to 325° F and place a large sauté pan or grill pan inside.

Fit a medium sauce pan with a steamer basket and place the water in the bottom of the pot. Place the eggplant in the pan and then top with the broccoli flowerets. Place the pot over high heat and steam the vegetables for 7 minutes.

Remove the broccoli and eggplant and set on the eggplant on the counter to cool. Add the broccoli to the large skillet and spray lightly with olive oil. Place the pan in the oven and roast the broccoli for 7 - 10 minutes in the oven.

Remove the broccoli and spray lightly with olive oil. Place the eggplant in the skillet and return the pan to the oven and roast for about 40 minutes.

After the eggplant has been cooking for about 30 minutes place the 3 quarts water in a medium stockpot over high heat. When the water is boiling add the fettucine. Cook at a slow boil stirring occasionally.

After about 35 minutes heat the olive oil in a large skillet over medium heat. Add the garlic, pinenuts and lemon zest. Cook for about 3 minutes stirring frequently.

Using tongs remove the cooked fettucine from the boiling water and add to the pan. Add the vinegar and salt and pepper to taste. Add 1/3 cup of the water that the pasta boiled in and then add the cooked broccoli and eggplant.

Toss the fettucine and vegetables together for about two minutes and add the parsley leaves.

Serve topped with 1/2 ounce of the aged gruyere grated over each serving.

Nutrition Facts

Serving size: 2 ounces pasta with veggies

Servings: 2

Amount Per Serving

Calories 472 Calories from Fat 155
% Daily Value
Total Fat 18g 28%
    Saturated Fat 4g 21%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 16mg 5%
Sodium 388mg 16%
Total Carbohydrates 67g 22%
    Dietary Fiber 11g 45%
    Sugars 10g
Protein 19g
Vitamin A 25% Vitamin C 189%
Calcium 25% Iron 23%
Vitamin K 194 mcg Potassium 1090 mg
Magnesium 163 mg