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.
Active Time: 15 minutes |
Total Time: 40 minutes
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
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.
Per serving :
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