Pasta with Eggplant Ragu
Put a large pot of salted water on to boil.Advertisement
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.
3 starch, 2 1/2 vegetable, 1/2 fat, 1/2 medium-fat meat