Pasta with Eggplant Ragu
http://www.eatingwell.com/recipes/pasta_with_eggplant_ragu.html
From EatingWell: April 1998, The EatingWell Diabetes Cookbook (2005)Earthy eggplant teams up with jarred marinara sauce and bell peppers for a simple pasta sauce. Make it a meal: To round out the meal, just add a green salad and some good crusty bread.
6 servings | Active Time: 15 minutes | Total Time: 40 minutes
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 onion, coarsely chopped
- 2 cloves garlic, minced
- 1 eggplant, (1-1 1/4 pounds), diced
- Salt & freshly ground pepper, to taste
- 2 cups prepared marinara sauce
- 1 yellow or red bell pepper, diced
- 3 tablespoons chopped fresh basil
- 12 ounces pasta, preferably penne
- 1/2 cup crumbled feta cheese, or 1/4 cup freshly grated Parmesan cheese
Preparation
- Put a large pot of salted water on to boil.
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add eggplant and cook, stirring, for 2 minutes more. Season with salt and pepper. Stir in marinara sauce and bring to a simmer. Cover and cook, stirring occasionally, until eggplant is almost tender, about 20 minutes. Add bell pepper and basil; cover and cook for 5 minutes more.
- Meanwhile, cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with feta (or Parmesan) and serve.
Nutrition
Per serving : 325 Calories; 8 g Fat; 3 g Sat; 2 g Mono; 11 mg Cholesterol; 57 g Carbohydrates; 10 g Protein; 10 g Fiber; 524 mg Sodium; 219 mg Potassium
4 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 1 fat