Whole Wheat Pasta with Eggplant & Tomato Sauce
Jami Nolen
August 1, 2010
Ingredients
- 3 cups (1-inch) cubed peeled eggplant (about 12 ounces)
- Cooking spray
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 3 cups chopped tomato (about 1 1/2 pounds)
- 1/4 cup sliced black olives
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh basil
- 1 teaspoon dried oregano
- 4 cups hot cooked whole wheat penne
- 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
Preparation
- Preheat oven to 425°.
- To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.
- Toss the sauce with the pasta, and sprinkle with cheese.
Nutrition Information
Calories: 347 (21% from fat)
Fat: 8.1 g (sat 2.1 g, mono 3.9 g, poly 1.3 g)
Protein: 12.5 g
Carbohydrate: 58.3 g
Fiber: 5.9 g
Cholesterol: 5 mg
Iron: 4.5 mg
Sodium: 358 mg
Calcium: 154 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Thursday, August 26, 2010
